An excellent Japanese vegetable knife, with a super sharp and long-lasting Swedish steel cutting core (this is a very hard steel, with a Rockwell hardness of approximately 60), with a unique 45-layer hammered stainless steel surface and that beautiful traditional Japanese-style walnut wood handle. The ferrule is made of pakkawood (compressed wood fibre) so it looks great, has excellent fit, and will be more durable and less prone to cracking compared to horn material.
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 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you might see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.