I have played with it.. the Steel is very acceptable. I also use the chopper/ cleaver which is thin and light enough to be classified as a Chinese chef's knife.
a) it is a very thin blade
b) The tip has been rounded off to make it less dangeroous for the home user. I reprofiled from the spine to tip to make it more pointy..
c) Will be a gem as a thin blade gyuto with after your rehandle work..
d) do take note that the grinding for sharpening is 70/30 or 80/ 20 grind.
The price jumps quite significantly if it is a 240mm blade. Bang for the buck at 210mm.