Thanks! However, I'm not looking to use it as a chef's knife but to use it for specific vegetable tasks where it would provide better more precise cuts (scallions on bias, very fine chiffonade, cutting chives very finely etc.). Would this knife not be good for these types of tasks? I think he is cutting scallions in the video above with a usuba isn't he? I'm not going to use it for chopping or speeding through heavy prep (thats what my wustohf is for) just for the more delicate things, especially those things that end up on the plate as garnish where a cleaner cut looks better.