Hands down the finest knife I have ever owned. I used to get a lot of flack from people for using a "demo" knife for everyday usage in the kitchen. It is worth the investment , the price is steep but for a serious chef it is an investment, I have never had a problem with this knife holding it's edge. Needs little to no sharpening, I sharpen mine once maybe twice a month, and steeling the knife takes some practice since it's an 80/20. I sharpen mine on 11 degrees and 15 degrees. I also use a jewelry polishing cloth to keep it like new. If you get any stains on th knife a little ajax or comet will remove them with ease.
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