Review on Miyako Japanese Layers Damascus Wooden by Stephen Johnson

I like the knife, beautiful! .but after ordering this I got a J-Knife error and ordered a carbon steel knife from another site. The charcoal knife just "drops" veggies better and just seems to fall through the product without the "sliding" effort that (I think) this requires because it's not as balanced and "too smooth". I'll leave it on for a while if I figure out how to keep things from sticking to it, but I may or may not leave it. FYI, I'm just an avid home cook. I'm adding this note about 15 days after the above. I've spent a little time with this knife on a 6000 grit King Stone and it will come out a lot sharper than it originally was. Now you can use thin paper to cut the tomatoes with minimal effort. Now I use it every day as my little knife.