MisonoSwedish Steel (Dragon Sculpture), No. 122M/27cm

First thing to know: THIS KNIFE WILL RUST if you don't wipe it off after using it, and wash and dry promptly. Also, you should only buy this if you know how to sharpen, or have a plan for getting it sharpened regularly.Second thing: the high carbon steel is a pleasure to sharpen and takes a keen edge, and works great for carving all sorts of meats.The meat juices will cause discoloration on the steel, which at first is a rather beautiful iridescent blue, but eventually becomes a more uniform gray, like an old-timey butcher knife.The Dragon etching is really well done, and everyone likes the way it looks.I did also try the Misono swedish steel gyutos, which were also nice, but the 240mm with the dragon was a bit too big, and the 210mm with the cherry blossom was a bit too low at the heel (and lacking the fearsome dragon), so I reluctantly returned them and am using other chef knives, but I still needed a slicer, and this one fits the bill.Overall the Misono Dragon Sujihiki is an excellent value, with great fit and finish, sharp out of the box, and I'm very happy with the purchase.I also bought from Amazon a wooden blade protector, a Saya, for storage, and it works great with this knife https://www.amazon.com/gp/product/B00QFX1BVI

Perfect for high end chefs