Review on 🔪 Kotobuki Seki 6-1/2-Inch Usuba Knife: Enhance Your Culinary Skills with Precision and Quality by Shay Badger

Kotobuki Seki 6 1/2 inch Usuba knife (incisal edge). This knife is actually a nakiri (with a symmetrical double-edged blade with a double bevel). It's light and heavy at the same time. If you pick it up near the center of gravity (4cm in front of the handle), it's obvious that it's quite light. Lifted by the handle (which is 4 cm from the balance point), it seems powerful and heavy, but only for balance. The feeling of weight in a light knife evokes in me a sense of eagerness to get to work (cutting and slicing). My kotobuki seki knife is very, very sharp without my help. It even seems sharper than my expensive Global G-5 Paring Knife (aka Nakiri). Like the Global G-5, the Kotobuki Seki has a very thin blade. The thickness of the blade along the length of the handle of each knife tapers from 1.5mm (at the handle) to 1mm (at the other end of the blade). On a Kotobuki Seki knife, the metal that forms the cutting edge is remarkably thin, yet hard enough to resist deformation during use. Be careful when using the Kotobuki Seki Knife or it will surely ruin your day. The blade is 5 cm (two inches) wide for most of its length, making it very convenient for it to pick up chopped food and place it in a bowl or pan. The wooden handle was originally a bit unfinished, but I soaked it in food grade mineral oil (used for finishing chopping boards), let the oil sit (overnight), and then buffed it with a piece of coarse burlap. The handle is now smooth as silk. I really enjoy using this Kotobuki Seki knife. It's a very efficient cutting tool. It's also an attractive knife. I even find myself going into the kitchen every once in a while just to check it out. It should be noted that the versatility of the blade design allows the Kotobuki Seki knife to be used for both swing and horizontal (saw) style cutting. You will love this knife. Please note that like any specialty tool, it should be hand washed only.