Great steel and finish. Has a razor-sharp edge that holds its edge very well. The handle is of perfect dimensions with a very nice cut of cherrywood. The ferrule blends and fits the blade very nicely. The length is perfect for novice to professional cutters looking for a nice double bevel and thin blade for vegetables and some boneless meats, providing extra control compared to the gyuto without losing the ability to process big loads of veggies. The highpoint is conveniently forged into the lower/middle of the blade creating the perfect edge for a rocking or up-and-down style chopping method. Assuming you take good care of the edge, you should have no problems with rolling or chipping, just keep in mind that the metal corrodes extremely easily.
