I got this for a present this year. It was between this and the yanagi of the similar price, and I am glad I ended up with this size. Firstly this isn't exactly a "general use" knife and may be a bit specialized in its tasks but that should be evident from you purchasing a single bevel knife.Pros:
Great slicer and much more manageable than a 9" if you are doing delicate tasks
HRC-63 is plenty hard and holds a good edge
Does everything thrown at it (within reason) extremely well I couldn't be happier.
Cons:
It has a (lets call it 600 grit) finish? Pretty odd. It's not ugly but being a carbon blade it can help trap water, though you should dry it off thoroughly regardless. The cutting portion when sharpened can be mirror finished so its less of a annoyance.
It does require either water stones or diamond stones to sharpen properly.
All in all this is a great knife. It has proved perfect for all the tasks I have and is really nice to have for delicate work where a larger knife would be a hassle. Of course you can't use it on bone (I'm pretty sure decomposing a chicken would be fine as long as you did it properly) or frozen foods or chop especially hard with it, but most of these can be circumvented by adapting how you cut. When compared to a Shun it was a much better slicer and for me had a much better grip ( I often grab around the "tang" before the handle). I would give Shun the edge in appearance but in performance, price, quality, and comfort I wouldn't hesitate to buy Yoshihiro again.
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