A tall blade provides lots of travel on your knuckles and a flat profile makes lots of contact with the board making this the perfect knife for vegetable chopping. Flip it over and use the flat spine of the knife to scrape ingredients on your board into a neat pile then use the large surface area of the blade to scoop and move ingredients into bowls, pans, Tupperware etc
Since 1650, Yoshimitsu Hamono has been hand forging blades out of their shop in Shimabara City. They use the highly regarded Aogomi Super steel to make their knives which contributes to amazing edge retention. These knives are pretty average in terms of their thickness at the spine but are ground very thin behind the edge which makes for a great cutting feel. Less space between the choil and handle than most knives we've seen but the impeccable balance makes for an extremely comfortable feel in the hand.