I went through quite a lot of brands of western style chef knives and they all have the same problem, at least for me. They are all way too thick and don't fit my cutting style overall. I do not need the curved blade of a classic western knife. What I am looking for is a thin (Japanese?) knife, to cut meat and vegetables, of course no bones. Unfortunately, these types of knives are extremely inaccessible in my country which means online order, which means I have to be damn sure that is the knife I want, so I turn to you.