VG-10 Damascus Fish Fillet Knife, 8"

I do not own this knife, but I own the same blade with a different handle. I am posting here to help other future purchasers because there may be some misunderstanding of what the item is, based on the title. The title as of this posting is "Damascus Fish Fillet Knife". Based on culture, on experience in industry we all might have different expectations of what that title means. Most Americans assume a "fillet knife" is a flexible blade that slides between the skin and flesh. This knife might better be labeled as a "fish slicer" or "meat carver". It might also be called a Sujihiki. (Even though it is not as common a name, anybody can google it and understand what it is) For those that can't handle a single bevel knife, this is an excellent sashimi or sushi knife. It's great for slicing roasts. The blade is 67 layers with a VG10 core. This is more layers than a "Shun Classic" at a cheaper price, and about the same amount of layers as a shun premier for much less. VG10 is a "super steel" with high edge retention, yet easy sharpenability. It is a 50/50 bevel, not "left handed" or "right handed" as some Japanese blades are. The "dragon" finish is beautiful. I do not have info on the ergonomics or the handle because I bought the other model, but the one I have is very good. This is a terrific value for a VG10 core knife.