Pros - Thicker carbon steel, still light weight, handle is very sturdy forged/welded not riveted
Cons - handle is too short, bottom kind of flat
My first wok was a giant 16" one from chinatown. Very thin, perfectly round, riveted handles. On a wok like that, the bottom of the wok is the hottest part and the sides are less hot. It's an intended feature not a bug. My problem was the flimsiness of the handle. It feels too 'flexy' even when empty. If you need to move a bunch of frying oil, you'll be scared for your life.
This yamada wok is different in a lot of ways. It's smaller, the steel is thicker, the handle is forged on. I knew all of that going in.
The bottom is slightly flat, not enough to sit on a stove securely, but enough to be awkward for a wok shovel. As you can see, a wok shovel is designed to reach the bottm of a round wok:
To use it on this one I might need to flatten out the middle a bit.
My second problem is that the handle is way too short and since the wok is smaller, the flames from the burner lick up the sides. I have to wear forging gloves when I use this thing.
The thicker steel gives you a bit more temperature control which is nice.