I really like these knives because the blade quality is just superb. You get a standard chef knife size and shape made of very hard (HRC around 60) high-end Uddeholm Swedish steel, and the edge is precision ground and finished so it's crazy sharp. The handle is just the right size for the blade and the fit and finish are excellent, making this a fantastic value for someone looking for a quality Japanese made knife with high quality steel.
If you've been thinking of a Misono UX10 for example but were turned off by the high price, this is a fantastic option, since in my opinion you get a blade made of the same steel, but I think the edge is actually sharper, and it comes with a more affordable and rugged ABS handle (similar to the handle on a Wusthof Classic knife for example).
This is a super-sharp and high quality knife that will be sure to offer years of pleasure in the kitchen.
I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.
NOTE: This knife is sharpened mostly on the right side, which means it's not really suitable for left-handed use.