This makes a really nice addition to a chef's or santoku knife. Classic thin and low profile utility knife design, but with the Japanese twist of having more depth at the heel (where the blade meets the handle), so it's shaped almost like a mini chef's knife making even more useful as an all-around kitchen knife in my opinion. Makes an excellent short slicer or "sandwich knife" since at nearly 6" in length, it's practically the size of a short chef's knife or santoku. I use mine at home all the time now to easily and precisely dice onions, garlic cloves, ginger, peppers, and the rest of the usual common key ingredients. I even use it to trim and slice chicken breasts and other boneless meats... I find it just goes through them even more easily and effortlessly than my santoku or chef's knife. It's well made, good looking and affordable -- a great knife! As with all Misono knives, this is for right-hand use only.
Please note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why "tomato knives" have serrated edges (the ultimate "toothy" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.