I've had a chance to take this around the block a couple of times and came away favorably impressed.
I did not sharpen or strop the knife. Was using a 165 Carter Nakiri for relative comparison.
Mirepoix is a common "new knife" test for me. Onions cut very precisely, knife handled easily. Celery could do all day. Carrots would occasionally split on lengthwise cut. Dice was clean. Prepped some Trinity as well. Took a little push to julienne bells, dice was precise. "Sticktion" happened but no more than on Carter.
Sushi class prep was next up. When slicing "thin as you can" scallions there was some accordion stuff going on, prob as much to do with user as knife. Thin sliced mushrooms were easy. Cubing tofu (I washed it well afterwords) was straightforward. These beauties went into the worst Miso soup ever made. Julienned cukes were easy. Fake "ken" cut carrots for garnish went fine.
The most impressive thing about the knife is the value at the price point. I have no aversion to stainless and think its a good steel for this knifes market. The wa handle is no frills but does not look or feel "cheap". Fit is good.
A subjective impression is that it felt a little "clunky" compared to the more svelte Carter. It handled well but not gracefully.
The only part of the knife I did not like was the edge on the spine. Sharp corner rubbed a raw spot on callus. After cutting vegs with moderate pressure, i.e. onions, I appreciated the more rounded edges on most of my knives. This could probably be easily remedied with a little sandpaper.
Overall I liked it. Great value at the price point. If this is representative of the Uraku lineup the knives should do very well.
Thanks Cothcript for the opportunity to participate. Where does it go next?