This knife is very thin behind the edge, yet very stiff and solid feeling. The blade is made from stain-resistant steel, and the handle scales feel like some sort of resin-impregnated wood which does not absorb moisture. The non-stick texture on the right side of the blade really does work. It arrived extremely sharp, but is also easy to hone with a ceramic rod or fine waterstones.I have compared it to many other knives. Wusthof classic, Zwilling Four Star chef, Victorinox Forschner, Global GS2, and Mac Pro, Ashi Hamano 210mm and 240mm, and also Tojiro 175mm Santoku and 210mm Gyuto. Even among these, this Glestain is among my favorites. It's nice and thin behind the edge, and the handle is comfortable. (The victorinox is well rated, but I find it too thick.) If I need something longer I reach for my Ashi or Tojiro, but for 90% of our home cooking the 190mm Glestain is sufficient.the difference between these Glestain "household" models and their normal models is that the normal pro models have a chunky metal pommel at the end of the handle. Officially I think it's there for balance, but really it just makes the knife heavier and more cumbersome than it needs to be. The "Household" knife is lighter and more nimble, preserving the Glestain signature concave grantons or dimples which prevent the slice of whatever you just cut from sticking to the right side of the knife (this is for right-handed cooks)In my first photo from top to bottom are Ashi Hamono 210mm, Tojiro DP 210mm, Glestain 19cm, Zwilling Four Star 8", Tojiro DP Santoku.Second photo shows the Glestain in the middle. It's thin with slight distal taper.Third photo shows the choil of the Ashi on the left and Glestain on the right. It's asymmetric to accomodate the thickness of the grantons.