Review on 🔪 Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Blade with Walnut Wood Handle, TDM0742 by Jesse Wells

Granted, this Shun Nakiri Damascus Layering Knife wasn't cheap by any means, but I don't have teeth of my own and needed something SHARP to cut veggies and other chews. This knife meets all requirements. It cuts the lettuce itself, which no knife I've owned could do without banging chunks off the cutting board. After using one of my daughters in South Carolina I had to buy one. This knife, with the help of a cleaver on a cutting board, finely chops rogaine leaves, cabbage and spinach, and nothing flies, just cuts. You don't even have to hold the cut foliage, which is a big safety factor for me. I heard the handle is too small. You really don't need to handle this knife like a man. It's sharp enough to do almost anything without a heavy hand. Here he is shown slicing through the remaining main rib using only the weight of the knife, which is only 4 ounces. https://www.youtube.com/watch?v=vI-nRkb_8RQRevised and updated because I just bought a Premier Sumo Santoku TDM0743S knife with stand. It can be seen on my kitchen bar and is as sharp as my Nakiri Shun but heavier to use the weight of the knife itself for easier slicing. I can slice the pork tenderloin so it's tender, like marshmallows for sandwiches (with cabbage, of course). I love these two knives. Just make sure you have a good cutting surface. If you complain that the knife is blunt or chipped, you can use the worktop as a cutting board. Use a plain plastic mat or a real maple plank.