Dear Anders Mogensen,
Thank you for your purchase and for your review! Thank you also for your feedback - thin knives made from soft iron in this price range (so on the less expensive side of the spectrum) tend to have blades that are thin and easily bendable. The knife nevertheless has a strong steel core (white steel Shirogami #2).
Traditional handcrafted Japanese kitchen knives will certainly be very different from the commercial stainless steel knives many of us are used to, and require a little bit of TLC and time to get used to. For example, it is important to remember that these knives are strong against vertical impact, but weak against horizontal force, so take care to protect it from horizontal impact. Please do feel free to contact us again should you have any questions about how to properly care for/use your knife!
Thank you once again for supporting Japanese craftsmen!
Greetings from Japan,
The Japanese Food Craftsman Team