To begin with I am not an expert on knives, particularly Japanese ones. All I know is that I tried the Misono UX-10 recommended by Cook's Illustrated a few years ago and I was hooked. So when it came time time for a birthday present I asked for another Japanese knife. I was going to get a second Misono but decided to do some research and find another brand just for variety. I settled on the Miyabi after reading the reviews of others here.First of all it is indeed gorgeous. And very sharp. But to me it does not quite perform as well and easily as the Misono. Full disclaimer, I only cook vegetarian so all my knife work is vegetables of every sort and lots of herbs. I have compared both knives extensively and the Misono is just a lot more nimble and quicker.The Miyabi is heavier although not overly so, but I do notice the difference. I am a woman with medium size hands and I would not recommend this knife to someone with small hands. The grip might be a bit challenging. Whereas the Misono is very easy to grip firmly and securely. Maybe also due to the more squareness of the handle versus the rounded one of the Miyabi.The lightness of the Misono also made cutting extremely fast. It felt like an extension of my hand whereas with the Miyabi I always was aware that I was holding a knife. Also if you look at my pictures the blade starts further down from the handle. This means that you can't grip as close if this is the kind of cutting that you like to do.The Misono stayed sharp seemingly indefinitely. If I thought it needed sharpening then I gave it to a professional to do. This is why I wanted another knife. I just did not want to be without the Misono even for a week!If I had to pick one I would actually chose the Misono but since I can have both I am very pleased with the Miyabi as a complement. It is just one gorgeous knife! FYI, once I got my first Japanese knife years ago I never touched my Wusthof and Henckels again. Why bother?Around 2 months ago I bought this knife.I am not a professional cook, but I do own a fair share of good knives.So, I'm going to separate the knife between looks and usability.Please bear with me, as English is not my first language.LOOKS: Well, first of, let's start by the looks. As you can see, this knife is an eye-catcher. The breathtaking work they did on the metal and the wood do deserve 5 stars. I always handwash it after cutting anything. I also take care with the handle, as it seems it does not have any lacquer, so you might not want to let it get too wet. I mean, it's okay to wash, just not okay to leave it on your wet counter/sink.Usability: I was not too familiar with the Santoku shape, but after you get used to it, it feels very much like a chef's knife. Although it's not that good with Tip-work. But very good at chopping.The handle is confortable and the grip is firm. no complains there. Not mindblowing or anything, just a good and reliable grip.Now, what bothered me was the sharpness. You see, I ordered the Miyabi together with two Yaxell Gou knives (same price range).As anyone can imagine, the miyabi is a pretty sharp knife. Sharper than any of the other knives I've had up until now.The miyabi was the first one I tried. And I admit i was amazed by it's sharpness.But then, I tried the Yaxell. The sheer sharpness on that thing was surreal. Breathtaking. I was speechless.Of course, I was now spoiled by my other knife, my standards on sharpness are now way too high.It was good having a similarly priced knife do compare.Do I recommend this knife? Yes, absolutely. It cuts amazingly compared to any German knife, it is a beautiful piece of handmade work. The steel is one of the best in the market, so It is sure to last a long time in the right hands.Absolutely beautiful knife. Extremely well balanced, fits well in the handle. Versatile, perfect for both slicing and chopping. This is my go-to chef's knife, in this series for about 70% of the time.The knife is great. Loses stars because I ordered the knife on 11/15 & paid for 2 day shipping. Didn’t receive it till 11/21I discovered Miyabi knives a year or two ago when I bought a 7 inch Santoku.They hold and edge forever and are way better than my 15 or so (I like to cook) Shuns.The birchwood is the best Miyabi I own and I have a number of their Santoku knives as I like always have a roll of freshly sharpened knives in reserve.They are not cheap, but they will literally last forever and I use them 7 days a week, so why not spend some $$ on something I use everyday.If I can find an excuse to buy another one, I definitely will.As sharp as a laser, with a handle that grips without squeezing, this knife is a dream to use in my daily adventures as a chef. Additionally, I think of it as a work of art. For many many years I used name-brand German, Swiss and French Knives. It was like piloting a bulldozer in the snow compared to this knife. This belongs in the class with the Japanese knives that are surgically sharp and ergonomically pleasing. I would suggest that you try a knife for its handle and comfort prior to purchasing. It is imperative that you clean it immediately on a flat surface with mild soap and soft sponge or cloth and rinse and dry. I like this knife a little more than my Shuns. You will also need to know how to hone the blade on a steel and how to sharpen it. Otherwise you will ruin your investment and it will not perform indefinitely.I ordered a regular 7" Santoku and they sent me a 7" rocking Santoku. It's not what I ordered but it's still an amazing knife. Cuts like a dream. Beautiful and very functional.I'm not so sure about the tip, and don't really mind it, but it's also bent. Could be bad down the line because of the bend not contacting property with the whetstone.Incredible. Seems durable for now but I take real good care. Best knife ever.