Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife

I own a ton of knives, from custom pieces to "I found this in a thrift shop." Unless it's for a hyperspecific task this is the knife I'm using every day. Keep it away from bones and fruit pits and the edge will last quite some time. Is it a ton of work to sharpen? Yes. If you're not well trained, will you cut yourself? Probably several times. Keep your hands away from the edge and you'll be fine. Is it the most user friendly? Absolutely not. If you want that and weren't raise in a culture that makes use of straight edged knives, you're going to have an extremely steep learning curve with this and you probably want a gyuto, which is essentially a Japanese version of a French/German style chef's knife you can use for rocking cuts vs straight/slicing cuts, and if you want the latter, just start with a CCK or Dexter Chinese cleave.All that said, if you can learn to use it and maintain it, this will likely be the best knife you own. Oil, sharpen, polish, hand wash, dry thoroughly, etc. and the steel will last quite some time.Update after a few months:I've tested this HARD in a professional kitchen environment. It holds up, hold an edge for quite some time given the heavy use, and keeps trucking. Poultry, beef, goat, mutton, fish, precision cuts, this really does it all. I do tend to prefer my cai dao (Chinese cleavers) for most veg prep, but the weight leaning towards the blade is a bonus there. For anything remotely precise, the Miyabi is pretty much it for me. Don't even carry my paring or petty knives anymore, occasionally I switch to my yanagiba for firm fish, but even that is rare now.Pros:-easy to maintain-holds an edge for quite some time (2-3 weeks at 40 hours a week of use)-pretty-balanced perfectlyCons:-big and heavy for most users (I'm 6'7")-requires precise handling-takes a lot of oil-not corrosion resistant