Every serious cook should experience Japanese steel at least once. The problem is, once you experience it, you want more. I own one Japanese santoku from knife-maker Al Mar, but am lusting after more, including this Honesuki, or boning knife. Like many Japanese kitchen knives, it flawlessly blends form and function. Made from carbon steel, it will require a bit of care, but the double-grind blade sharpens to a razor's edge. The traditional triangular shape might take some getting used to, so if that's a concern, consider the more westernized Tojiro DP Gokujo. --D.D.