I did continue with "okay its not the worst"...

Miyabi is made by JA Henkels, they're fine quality, but still use German steel. Idk, they're not really a Japanese knife. Generally you can get a great Japanese knife in the 200-400 dollar range. Some good brands to look at might be Misono, Kikuichi, Ninox, Masahiro (specifically the mb-26 steel line), Suisun, or something similar. I'd also recommend looking into a blade with grantons (those dimples along the edge), they greatly reduce vacuum friction when cutting onions and potatoes. Generally the thinner a blade profile (not the width of the blade but the actual thickness) with a longer taper will be much better for prep work of fruits, veggies, and soft foods. If you're going to be doing heavier work, ie breaking down poultry or segmenting large squashes something slightly heavier will be appropriate. Lastly, don't be afraid of a large knife. A standard size for a Japanese gyuto is wrong or about 9.5 inches. This is the size blade that will suit you best for all around tasks, smaller and there's not enough length for draw cuts. It may take a little time getting used to, but with some instruction on knife skills, and a little practice, a larger blade will become an extension to your arm, and become very natural.

I hope I didn't shit in your cheerios too badly by saying its not a good knife. In actuality they're fine for the price point, but you can do a lot better. If you have any more questions, let me know.

Also, one more piece of info you may find valuable... One of the best (subjectively, based on price to performance ratio) knives on the market is the cheap Thai knives branded as "kiwi brand". They're cheap, with a plain wood handle, and moderately soft steel that needs frequent sharpening. Their benefit besides being 3-10 dollars, are that they come with very thin blade profiles, are easy to maintain and resharpen, and if you screw it up, you really don't care.

I hope you found some of this info useful, have a great day