This is a newly sharpened knife that was used for about a month and a half to cut cabbage and green onions. It was used infrequently. This is the sharpest and easiest to sharpen of the nakiri knives (double-edged) I've used. This is a popular Tosa-uchi blade that often sells out. The new knife had a hollow grind, so I've sharpened it to be more saber-like, but I haven't removed the dimples. It cuts incredibly well, but I'm selling it because I have another knife that overlaps in usage. *If it takes a while to sell, I plan to switch to a "Powdered High-Speed Damascus Santoku Knife 180mm." The price will increase. Steel: A8/Stainless Steel Clad Steel Handle: Walnut Bolster/Ferrule: Plastic Grind/Shape: Double-edged/Double-edged Blade Length: 165mm HRC: 57-58