Back in Beijing, I used that to cut meats, fruits and vegies. Very sharp, and apparently staying sharp for as long as the user doesnt break, snap, crack, chip, crash, drop, misplace it.
Then I blundered by asking Kristine's Japanese tutor to explain the manual inserted inside the case. This is what she told me:
1. Do not use it to cut any hard object, such as fish bones, fruit pips or hard vegie stalks.
2. Do not press on its back to cut through any object, as it is brittle
3. Do not stack any heavy object on top of the knife (as it is brittle)
4. Do not drop the knife (intentionally or unintentionally...) (as, you guess it, it is brittle)
5. The knife edge is very sharp (I can verify that). Take extreme care when handling it
6. Keep away from children (or any knife thrower for that matter!)
7. Do not attempt to sharpen it at home. Send it to the appointed agent for return to factory to be sharpened for free.
8. Best used in slicing fish fillets for sashimi, as it will not retain any odour (unless it cracks into pieces...)
It comes with a lifetime warranty, within Japan......
(My added comments within brackets)
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