Superb quality. Sharp. Good weight. Beautiful design. Exactly what I was looking for.
Nakiri Stainless Clad Blue steel #2 Kurouchi Walnut Shitan Handle 165mm
The quality of this knife has proven itself. A daily workhorse, it has held up quite well and can be stoned easily back to an extreme edge. The subtle upcurve easily accommodates a western-style rocking motion, and the weight is excellent-- there is no fatigue with this knife. At first, the walnut handle seemed incommensurately light. Though nicely finished and with an octogon-like ovalness that fit comfortably, it is on the small side. However, I came to appreciate it more as delicate, contributing to the overall impression that the knife was maneuverable. The western double-edged blade permits western techniques, though it feels refined and light. Be advised: this is a knife that requires attention. Even using camilla oil following every use, I find myself using a rust eraser about once a month (easy, a minute or two per side) to maintain a completely clean blade (and this removes some of the black finish over time). Sharpening is extremely easy, though it is curious that this particular knife sharpens even better with an honing oil/Arkansas whetstone combination than with my traditional Japanese waterstone (both of equally high quality, interestingly). The initial and sustained quality of this knife inspired two other purchases (another Nikiri with VG-10 as a gift and a Yanagiba with the same carbon steel and walnut combination for me). Top recommendation both for general craftsmanship and for value (quality/price); repeat customer.
Excellent profile and finish. Takes on an edge very well. Knife tapers down to the edge such that there is almost no wedging when making cuts.
I used this vegetable knife to cut the meat first, it is sharper than the other Japanese knives in my hands.
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