I like it a lot. Specifics: As a home cook, I think the edge retention is pretty good. It is super thin behind the edge... a little less thin now, but still very thin. Thinner than my lasers Being that thin, you just do a few tune ups and you notice its not quite as thin because there is so little material, lol. In terms of cutting, one of the best I've ever used. Pretty easy to sharpen. My dad bought the display model since I bought the last one in stock and he liked it a lot as well. We both purchased and preferred the aesthetics and feel of the traditional handled ones, I believe they're yew wood with a mostly black buffalo ferrule. Personally I found their yew handle the most comfortable one I've ever had with for octagonal with a slight taper. The major con I have with the knife is that it had the most reactivity on its iron coating of any carbon steel knife I've ever owned.
I got it because I wanted a Fujiyama and couldn't get one, but when I compared this to the FM choil shots later on I think the Tsubaya is the better knife for my evolving preferences. Its got the same angular choil thing I guess originated on the Fujis. The spine isn't as rounded, but honestly its fine, its not uncomfortable and you're not putting that much force down because it cuts well.
In terms of what I like and what I dislike for the knife:
Likes:
-I kinda am starting to like this sweet spot that I feel Sakai 240s and Sanjo 210s have between an actual 240 and a 210. Its definitely right in the middle, just a tad longer than my Mazaki 210.
-Tip glides through onions.
-Sharpens really easily.
-Food separation is pretty good, not amazing, but better than most lasers
Dislikes:
-I wish the tip was a little lower and the profile a tad flatter. They had a kiritsuke model at the store then, I see some of the other Tanaka likes also have this... I am tempted by this, though part of me wants my next purchase to be a stainless. I would definitely get the Gyuto before the kiritsuke, but if you can have both... they look fun too.
-Reactivity the first month was a *****, and I am used to carbon steel knives. Definitely has that smell the hitohira website talks about
-I feel like I definitely prefer to stick to hi-soft using it as opposed to wood because of its thinness/hardness at the edge. That may be me babying it. For reference my two wood boards are an end grain boos maple and a cutlery and more edge grain acacia house brand.
Any other info I can provide?
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