KAI Wasabi Black Stainless Steel Nakiri Knife, 6.5 Inch

This was a present for my husband. He loves them and they work wonderfully. On the rare occasions that I get to use it I really like it :)

For some reason my first feedback was hidden so here I go again.At first I thought the knife was a bit lite and not as sharp as it should have been. After using it for a while and after sharpening it I have become a fan. It is easy to handle, keeps an edge as well as any of my Shun knives and has become the go to knife in our kitchen. It also has reduced my blood pressure when my wife uses it. She and a knife in hand is a scary proposition.

I have already used other Wasabi Knife .That is why I know by self this brand is good. I checked and compared price with other brand.

The quality is a good as any coasting much more.

Very nice knife, feels great in the hand. Perfect weight & super sharp. I had my whetstones & strop ready to sharpen this knife, since alot of knifes are not sharp enough out of the box. But I quickly found out I could put my sharpening tools away. This thing cut like a razor. Great price, great knife... Im happy!

This is a great knife for the price. I will be buying more for presents, and other knives from the same company. When it arrived it became the sharpest knife in my kitchen. It sliced through a ripe tomato with a little back and forth motion and gravity. Superb quality, a well designed and manufactured knife, right down to the stamp into the blade.

12/1 update:This knife developed rust and a chip after normal usage. We sent it to the company at our own expense to have it fixed, and they didn't fix the chip or the rust. Basically, it's a cheap knife, and you get what you pay for. We'll never buy from this company again.This knife is good for cutting vegetables and we love using it for sushi as well. But the blade is very hard to clean. A regular soft sponge won't do the trick, and the scrubber side of a non-abrasive sponge damages the surface.After about 6 months we discovered some pitting and rust from regular usage. All of our other knives are a decade old and basically as good as new. I realize this is not an expensive knife (the others aren't especially pricey either), but I didn't think it would be this hard to clean and keep free from damage.

Need to ensure the spine isn't sharp... kind of annoying.