A pretty standard (i.e., excellent) modern Japanese chef knife
This knife isn't really particularly unique. There are probably a dozen other Japanese knifemakers (most prominently Shun) making a similar knife: VG-10 steel at about 60 Rockwell hardness, sandwiched between many layers of some lesser steel, creating a "damascus" pattern upon grinding. Some of these knives lean closer to Western cutlery, like Miyabi's "Fusion" series. Others are even more like old-school Japanese cutlery, where the blade of the knife is just stuck into a hole in the handle. But all these knives are thinner, harder, and sharper than Western chef's knives.
Aside from the fact that the handles on this knife are symmetrical, this knife is very similar to Shun's Classic chef's knife. Both this knife and the Shun are sharpened to an angle much more acute than a Western chef's knife, but perhaps a little more obtuse than some people hone their Japanese cutlery. I don't know exactly what the angle was straight out of the box, but it was under 15 degrees per...
Beautiful knife, heavier than most Japanese blades
Unlike the other chefs I work with, I favor a heavier knife, preferably with a very smooth, rounded handle - I love the way Wusthof slices, but I find them too light for good control, and oddly shaped in my hands.
This is a fantastic compromise - a light, thin blade with a longer and heavier handle, so you get the heft and the grip, but can you still slice a tomato paper-thin. It will take a little getting used to, but it's really a tremendous knife. Plus, props on the design ... it's really a beautiful knife to have in the kitchen.
miyabi chef knife
I love this knife, it looks great, feels great and gets the job done with eaze. I use it on the job and it has held up great.
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