KAI PRO Utility Kitchen Knife vs Togiharu PRO Petty 5.9”

I've had it for just a day at work now but it's made a good impression in that time. First off, this thing is HEAVY for the size and the steel it's made of (AUS6M), while softer than most Japanese stainless, can really take a beating. The balance on it feels very nice, perfect for a pinch grip. It's marketed as an all purpose but I think it favors meat over vegetables- it's a little thick to get perfect thin slices of root veggies or to glide through peppers, although it could be used for that in a pinch

This is my first "decent' knife and it is awesome! I'm a very small person and I think any bigger and the knife would have felt too large and unnatural in my hand. It's really sharp and has a great medium weight to it. It feels really solid. I've never really been into kitchen knives before, but my current one was just an ordinary cheap paring knife and this Tojira knife has made cutting vegetables a more enjoyable task

I have been using it professionally for a couple of weeks and it is very sharp, light, and fairly comfortable. The handle is nice, with a full tang and riveted scales, however; it is somewhat smooth for a knife with an NSF certification. I would like a more grippy handle personally because I handle a lot of slippery food and my gloved hands get wet when processing, making the handle a little slippery for my gloves. Overall a knife with a sharp edge that holds up under heavy use

I also like the shape of the handle over the oval shape of some Japanese knives with smaller handles.