re: Recommend me a kitchen chef knife

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Like rocking chopping is a no no with Japanese knives. The thin delecate edge will dig into the cutting board and a slight twist in lieu of a straight up and down motion can cause the edge to chip. Don't use it with boned meats. Don't use that honing steel as it will just cause micro chips. etc. Care and use of a Japanese knife knife is different than it's western counter part so if you plan on getting into Japanese knives be sure to learn the proper care and use techniques.

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But it sure looks purty.

Lord help you if you drop it on a hard surface or someone choose to cut something on a plate or countertop.

This is why I would never suggest one to someone looking for a jack of all trades chefs knife.