Sora Collection 6 Inch Chefs Knife

Hello Binesh, Thank you for taking the time to post your comments and rating about your Shun Sora Chef's 6" knife. We are very sorry to hear it is not exceeding your expectations. While weight will fluctuate between series and styles, Japanese cutlery is traditionally much lighter than German or Western style cutlery. This is mainly due to Japanese cutlery using a thinner, yet harder cutting steel vs. German/Western style cutlery. This is for precise cutting and preservation of the food being cut (also typically a more narrow bevel (15 - 16 degrees both sides on Shun vs. 22 degrees both sides on a typical German/Western style knife). As for maintenance, all knives require an occasional touch up. For your Shun knife, a very light touch up once a week (if you're using the knife as your daily knife) on our honing steel will keep the edge to the factory position and extend the life of your knives' edge until actual sharpening is then needed (removal of the steel). Our knife's edge will retain its cutting edge better than a typical German/Western style knifs as these knives use a much softer steel. Therefore, German/Western style knives' edges require more use of a honing steel (sometimes daily depending on use) than Japanese cutlery will. Please see our video here to learn more about honing your Sora knife: https://shun.kaiusa.com/sharpening-vs-honing The Sora line is in fact, a san mai layered (single) knife; it is an actual layered knife, not a design. You'll see that with the additional layer of steel closest to the cutting core steel. It is there to protect the high carbon of the cutting core and also gives added food releasing properties. All Shun knives are firstly designed for performance characteristics in every part of our cutlery; the beauty of the knives come second. We hope in the future you give Shun another opportunity to exceed your expectations and hope the above information you find useful for your Shun knife.