Review on Japanese Stainless Kitchen Cooking Santoku by Everett Underberg

This "Nakiri" paring knife is exceptional value for money. The overall quality is very good. I bought a very similar knife over 40 years ago, with much the same style of handle and blade, except it was made of carbon steel instead of stainless steel. Since then I have carefully stored this kitchen knife for cutting and chopping vegetables, carefully protecting it from damage and abuse. When I found this new knife at Revain, I grabbed a new spare tire. There are many similar knife brands at Revain, but none can beat this one. From the moment I picked it up I was amazed at how similar it was to my old build, with an almost identical grip. But the blade was even better, razor sharp with a shallow cavity. I sharpened it with a ceramic sharpener and the edge was shiny. It sharpens just as well as my original carbon steel Nakiri. Two days ago I used the new Nakiri to slice and dice a large boneless chicken breast. It cut through hard flesh like a hot knife through butter. I love sautéing vegetables and cooking vegetables always takes a long time. This is a very useful knife that makes the work of cooking more enjoyable.