Glad u like it Yvsa. japanese blades usually dun come this cheap, especially with all the hada activity on it and sanmai construction. Japanese kitchen cutlery are scarily sharp( especially their yanagiba and deba which is chisel ground to half the already fine edge on one side this construction means that while its very very sharp and hold their edge well, the very fine ones like the yanagiba are not meant for slicing through bones (law of phsics i guess), but it goes thru flesh like nothing, thus they are usually used for sashimi. another negative thing is that most of them rust or patinate so maintaining them is a hassel but the effort is well worth the type of cuts u can get with these type of blades. these are a few polishing pics to bring out the hada. sorry uncle bill, just wanted to show the activities that all, no offense meant.
and here
polishing
and here
polishing
