The Gyuto by Takeda is traditionally used for cutting a head of cabbage or slicing meat. The blade is stainless clad Aogami Super Steel (NAS) which is a high-carbon steel alloy with vanadium, .119" blade stock and 2.622" blade depth, hidden tang construction. As with all of Takeda's knives, it has a strong sharp edge. The octagon shaped wood handle is easy to hold. 225 mm cutting edge. Comes with original box. Excellent condition. Appears to be unused.