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

You get what you paid for right away. For a $20 knife, that's about it. But I did what other users suggested and ordered a whetstone and a bottle of edible mineral oil. After a little love and care all I can say is that $20 is such a steal for the potential this knife has to offer. I bought this Nakiri just to learn the technique before spending money on something like the Shun Classic. So far I like it so much that my other knives don't play as much. I love how it looks strong but not heavy; You can clearly feel how much cutting power is in the blade. Diced onions are much more enjoyable as the blunt end makes it difficult to accidentally cut them where you don't need them. Preparing a thin julienne of celery and carrots is very easy thanks to the bevel of this blade, very different from traditional chef's knives. Slicing garlic makes very nice sounds on the chopping board, which makes me feel like an absolute pro. I also bought this knife to practice my sharpening technique, and for $20 you can't go wrong (or you can do without much impact). ). Pay attention to the back of the packaging, as the chisel-shaped blade indicates the correct sharpening angle. The instructions are written in Japanese, but it is clear that the angle should be 10-15 degrees, which is very different from traditional European knives. This is a good place to start.