This gyuto is extremely sharp out of the box. The first time I used it, it finely shredded cabbage more easily than any other knife I own. I like it’s simple elegance and the black finish on the upper part of the blade makes it somewhat unique. The fit and finish is done to a high standard. The octagonal wooden handle has a nice smooth feel to it.
One can use a rocking style of cutting with this knife but I find it better suited for push cuts. It is similar in profile to a Misono UX-10 gyuto: both have a flatter blade than a Wustof. The blade is not as tall as a Victorinox Fibrox, but I have no issues with knuckle clearance.
Because of the metals used, you will need to keep it from staying wet for too long or else the blade may start to rust. It is ground relatively thinly along the cutting edge. Sometimes this can mean a proclivity to chipping, but I have not had that issue so far.
If you like a light knife ( mine weighs 147 grams: my Wustof 8 inch chef knife weighs 255 grams) and don’t mind a higher level of maintenance ( drying it as soon as possible), you will enjoy this knife. I find I actually feel joy when using it ( not sure what that says about me).