Any thoughts about Kama-Asa woks?

I'm looking at this wok and was wondering if anyone had experience with it (or just thoughts about it). I had a thin wok from crate + barrel for a long time but it fell apart, and I'm ready to up my game. I cook a lot of different pan-asian cuisines, and have a gas stove. I'd prefer not to get an induction setup, it's just going to take up too much space in my kitchen. I'm not looking for a perfect wok, but I want something that will be enjoyable and efficient to cook with 1-3 times per week.