The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 270mm size is a popular choice for professional chefs and other users who might already be using a larger chef's knife and so find the extra length of the 270mm slicer worthwhile. For most home users though, I'd definitely recommend the 240mm (9.5") length. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife).
The blade is low profile, thin, flexible and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very, very sharp and precisely ground and finished. Made of hard and long lasting special alloy stainless steel from Uddeholm Sweden.
Note: dimples are only on the one (front) side.
Comes in a nice box.
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 in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use.