The Kikuichi Inox Honyaki Wa-Gyuto is a fun knife! I own quite a few knives and this thing is my go-to. I use it to to do all my herb chiffonade because it gets it super fine. I also use it to slice and dice any onion, the knife gets so sharp that it glides right through all veggies, I have never had a knife that could handle onions like this. What impressed me most with this knife though is the thinness of the blade. Other veggies that would make most knives wedge(like my Takeda Gyuto) don't even slow the Kikuichi Inox and allows me to keep a straight even cut.
It is hard to find anything I don't like about this knife, it sharpens easily and holds that edge for a long time. It is very light but well balanced and has a great fit and finish. The one downside has to be handling protein. It isn't an all purpose knife like some gyutos, because of the thinness it cannot handle bones. I don't prefer it for butchering meat. With meat it tends to stick when removing silver skin and fat, not the worst knife I have used and it will work if needed. I really recommend this knife for cooks it after 3 months I still can't get enough of it.