This knife is designed for busy kitchens. During my cooking years in restaurant service I found 200-220mm short knives to work great for slicing proteins and butchering tasks . With extra knuckle clearance compared to a petty knife they would also be useful for short prep sessions. Due to being useful in line , these shorter sujihiki knives are called line knives . I have made few of these knives in the past and always kept one in my kit until I got out of pro cooking and it’s my go to knife at home for most of cooking tasks
I have used damasteel for the blade steel , one of the best pattern welded stainless steel in the market , made in Sweden with Powdered metallurgy technology.