It's been three more years with this knife, I have bounced around using my other knives a lot, they're wonderful but I have to say I still really, really like this knife, and use it bunches. Something about the size and the way it feel/cuts that I love. I use it primarily for veggis of which I consume a lot. I just sharpened it on the stones yesterday, but I mostly just use some ceramic sticks to keep it extremely sharp. Nice knife.

I think I have had this knife close to a year, I've a whole block full of wonderful and much more expensive knives I purchased from the Epicurean Edge but this is probably the most used knife on a daily basis, I honestly think it's better than my Shigefusa Sumagashi 165mm santoku. It's easy to sharpen, keeps an incredibly good edge well and simply cuts well, I like the textured sides a lot for reducing the clinging affect foods have and well, It's become one of my favorite three knives alongside a Hattori KD 150mm petty with a custom handle and a Blazen 3" paring knife. My fourth favorite is a Yoshikane carbon damascus 8" gyuto, with custom handle also by Daniel O'Malley