An excellent choice as your main weapon of choice for home or professional use, especially if you're looking for something a bit larger than the typical 8" chef's knife or 7" santoku. This size is the #1 choice for professional chefs, so it's definitely a great choice for the working chef, culinary school student, or home cook looking for a longer knife to add to a growing collection... it's not that big really, and being thin and light and super sharp in the Japanese tradition, it's really doesn't "feel" especially big in your hand and in use.
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. Made of a hard and long lasting special alloy stainless steel from Uddeholm Sweden, and the same steel as used on the much more expensive Misono UX-10 (and the edge on these is even sharper in my opinion).
This is a super-sharp knife that will be sure to offer years of pleasure in the kitchen.
I'd recommend the fine Idahone 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.