I have had this knife for more than a year and only used it once, so it's time to let it go. I just don't do much cooking these days , and having all these un-used knives lying around doesn't make sense. I am gonna downsize to just some essentials, and really take the time to use, and understand the good and bad aspects of a knife before I move on to another.
This a very thin knife. Not one of those elusive thick Takeda's that wont cut anything. During my one use it cut beautifully, and has almost zero food stick.