This is the cutting edge of a Japanese chef's knife, which is thinner towards the top than the base. It's a bit different from a Japanese chef's knife, which has a thicker heel and slimmer cut to the tip. Japanese chefs use this knife to cut just about anything on a cutting board. The bolster and blade combination, in addition to the weight, makes it incredibly balanced in the centre of your hand. This knife is extremely simple to slice with little effort. Because it's made in Japan with a 25-year warranty, you can use it for a long time.