Kai Shun Kaji carving knife, KDM0009

A professional tool not really suitable for 'normal' domestic use unless you are an enthusiast with good knife maintenance skills and tools. Not to be used in a dishwasher. Extremely sharp and extremely brittle edge. Not to be used on any hard surface (marble, ceramic, etc.) or the edge will shatter into small chippings. Requires a good quality ceramic sharpening rod to be used every time the knife is used (some skills required). If maintained it will for example effortlessly slice a ripe tomato into paper thin slices if this is what you want but for the price of the knife you can acquire a set of good quality kitchen knifes with a storage block virtually bother free and easy to keep sharp using handy sharper.