Kitchen Knife 8 Inch Japanese Bunka Knife High Carbon Powder Forge Stainless Steel 905 Blade With 62 HRC Natural Ash Wood Handle Light Weight Comfortable Grip 210mm

I love this knife. I'm a line cook and have been using this bunka 5-8 shifts per week for the last 6 months. It has everything you need and nothing you don't. It is thin, light, well-balanced (it balances exactly at the pinch point for me), fairly easy to sharpen, and has great edge retention. During 6 months of heavy use I have only sharpened it twice.Despite being thin it has proved robust enough to handle hearty root vegetables like beet, taro, and sweet potato without issue. Chopping multiple sheet pans of cooked bacon does not cause visible deformation of the knife edge.This knife impressed me so much that I also bought the TAIE petty knife for myself and the 10.5 inch sujihiki for my sous chef as a Christmas gift. He breaks down whole salmon with his sujihiki daily, hasn't sharpened it for 1.5 months, and it still passes through a salmon spine like nothing.The ash handle on all three knives seemed a little porous on arrival so I applied several coats of a beeswax/mineral oil blend and now they are perfect.