I consider this knife to be a chef's knife. It can handle almost any type of food preparation except for chopping bones.I added a slight curvature to the blade's base to make the cutting action smoother.
The wider blade compared to a typical chef's knife makes it easier to transfer ingredients from the cutting board.
To balance rust resistance while ensuring the ease of sharpening and excellent cutting performance of carbon steel, I chose the design of stainless steel wrapped around carbon steel.
Compared to some traditional Japanese WA handles, I increased the size of the handle slightly for European and American users, providing a fuller grip.