KYOKU Samurai Series - Nakiri Japanese Vegetable Knife 7" with Sheath & Case - Full Tang - Japanese High Carbon Steel - Pakkawood Handle with Mosaic Pin

تحفة فنية حتى لو ماستعملتة والحد ليزر👍🏻

Two Months Later - still love this knife. It's holding up well and the edge, while needing a little more touchup work than the Zwilling knives, remains super sharp. By a little more touchup work, I mean it needs about double the amount of passes on the steel to be where I want it to be before use, so an extra 10 seconds or so. For the price, it just cannot be beat. Most of my knives are Zwilling Four Star, not exactly the most expensive of knives but nice knives for the home chef aficionado. I had been wanting a nakiri knife for a while because my primary method of cutting is a chopping motion straight down, just cannot get used to the knife tip contact with the board rocking motion (but I keep trying/practicing!) and thanks to the relative parallel knife edge, it seems this knife style would fit the bill. Item arrived well packaged and in a box suitable for gifting. It weighs MUCH more than my santoku, which kind of surprised me, and has a very nice heft to it. It feels good in the hand and the balance, while not perfection, is very nice. Nothing is more dangerous than a dull knife in the kitchen so I take great pains to ensure all my cutlery has a very sharp edge. The edge on this blade out of the box is impressive to say the least, passing the old 'arm hair shave' test and paper cut test as though I had just edged the blade myself. It made short work of the veggies and the extra heft helped make the pushing through the produce that much easier. After several carrots, onions, bell pepper and bunch of celery, the edge retained it's sharpness as well as one of my Zwillings. Time will tell if it holds up to the rigors of daily use in terms of corrosion, but if you care for your knives as you should (no dishwasher kids, please) by honing before use and then washing, drying and properly storing, it should not be an issue, even with the cheapest of blades. I have a set of Chicago Cutlery blades with walnut handles that we received as a wedding present longer ago than I care to admit and most still serve us well to this day, but have been replaced one by one by finer steel. Not the Chicago Cutlery is bad but the edge retention isn't as good as a higher quality knife. For the price, I am shocked. This was going to be my 'let me see if I enjoy this style of knife before I drop some serious cash on one' test before I pass it on to one of the kids or return it, but this very well may be the knife I wind up keeping. Not a brand name snob, honestly, just a quality nut. This seems to me, albeit after limited use, to be worth a look if you are looking for this style knife. If my opinion changes, I will revise my review.

I really like this knife, very sharp, great feel, nice weight and grip. Be careful or you'll be missing a finger. Perfect knife for chopping or slicing vegetables. Blunt tip unlike a chiefs knife.

I bought this for chopping vegetables--it has helped me get faster at that tedious chore. The long straight edge is great for chopping multiple stalks of celery or carrots at one time. It is very sharp, making it easier to get thin cuts. I have had it about six months now, use it several times a week and it is still very sharp. Very nice knife for the money. It has a full tang blade which is sturdy. I had bought the Daimyo series Nakiri first, which is not a full tang knife, and had to return it because the handle was quickly showing signs if failure. This knife has no such problem. Just to add, IMHO I find no advantage to the hollow blade--the veggies stick to it just as much as the flat blades, but that is true of all the hollow-blade knives I own, so not a specific issue with this knife in particular. Just sayin. This is my favorite knife in my block!!

I really like the shape and style of this knife. It didn't come super sharp so I did have to put an edge on it.