Review on 🔪 Enhance Your Culinary Skills with the Kotobuki Teruhisa Nakiri Japanese Kitchen Knife by Juan Mcallen

I'm pretty sure this knife is sold under different brands but I can only speak about this particular one. that's a good knife. It is very thin at the edge and the narrow edge angle allows it to slide through many types of fruit and vegetables. untreated wooden handle. Of course, you can apply whatever you want (oil, stain, etc.) or leave it raw. The narrow handle has a couple of sharp corners where the blade meets the handle, this is easy to fix, if you want the handle to be more comfortable just round off that area and buff. Edge stability is okay. As far as I can tell this is not super hard steel and will dull fairly quickly on a harder cutting board or with misuse. If you keep it on a wooden cutting board and use it solely for fruit and veg, you should have no problem keeping it sharp with weekly grooming on a leather belt or fine buffing stone. it sharpens quickly and can become razor sharp. Most of the blade is flat and the main bevel is only half an inch from the edge. similar to flat grinding (many traditional-style Nakiri knives are convex, reducing the risk of food sticking to the blade and releasing cleaning agents). The dark stripe seen on this knife is sandblasted, I don't know why other than the look but I would have preferred it to be just satin as food seems to stick more than other knives. Not to say that food sticking is a problem with most foods, but some, like apples and potatoes, get tangled and make the knife difficult to use as you constantly stop slicing and use your other hand to scoop food from the knife have to push the blade or whatever. The resistance increases with each piece that sticks to the blade. Again, if you're comfortable you could polish this up and that might help. Overall this is a good knife for the price. I use it almost every day, at least 2 or 3 times and I really like it. If you want to try Nakiri to see how you enjoy using these types of knives, I would highly recommend this knife. Although I will say that next time I go shopping for Nakiri I will probably spend a bit and get one with a convex finish that is better polished at the blade handle junction and polished to a mirror finish. but that's only because I like this knife so much.