I think of this Global Spear Paring Knife as the extension of my index finger—the sharpness and thinness of the blade gives it a dexterous quality. It's perfect for peeling, slicing small fruits, deveining shrimp, and more. The blade is seamlessly connected to the handle which makes it feel incredibly clean.
I bought my Glestain Santoku on a trip to Tokyu Hands in Tokyo. The indents in the blade keep sticky foods like garlic from clinging. It's a pleasure to hold, and I love the way it looks. It's an everyday cooking kind of knife, particularly great for my vegetable-heavy diet.