Well, at least your willing to step up to the plate! Please don't take any of the comments posted personally. It is about learning what attributes make for a quality fish that "should" last for a long period of time so you can enjoy the spoils of your keeping skills.
Okay, ready?
The body is not too bad, could be fuller. The shiroji (white ground) is very nice. What I'm afraid of is the beni getting ready to break apart. If you look closely, you'll see several indications of this. The kiwa on the left side of the step by the dorsal is very thin. Also on the right side. The overall beni quality is rather thin as noted by the lighter colored lines between the scales. There is also hi on the left cheek which really detracts from the balance on the face. And lastly, the hi runs up into the base of the tail into the actual fin itself. Had it stopped at the scales at the base of the tail it wouldn't be quite so bad. I apologize if I seem blunt but there is only one way to learn and that is as what was posted above - HONESTY!!
Who is the breeder, what size and age is this fish?
Mike