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

The knife is light and very sharp. It's a good size for chopping veggies and is well balanced. It's a really good price, but definitely not on par with $100 knives. (I paid $23 and now see $18, so even better). The weak point of the knife is the handle. The rear (yellow) part of the handle is made of untreated wood, which provides a good grip, while the front (black) part of the handle is made of plastic. The plastic can be quite slippery, which is annoying. The knife would be much better if the entire handle was made of wood or plastic with some kind of texture. Another criticism is that the grip is relatively small - I'm a man with medium-sized hands and would have liked a slightly larger grip. Either way, highly recommended if you don't want to break the bank. Update: It's been 4 months now and it's become my favorite kitchen knife for cutting vegetables and the like, mostly because it's light, the blade is thin and cuts really well, and it's very easy to sharpen. I really only use large chef's knives when I need to cut something tough (like meat or small bones, or trim off the ends of asparagus, etc.) or when I need a point. Update 2: It's been over a year now and this knife has actually improved. Due to frequent use, the black plastic part of the handle has lost its shine and has become less slippery - the knife now feels good in the hand, so that the first half of my complaint has been eliminated through use. I would still recommend this knife, it's great. Update 3: 5 years later the knife is still going strong, my recommendation hasn't changed. However, lately I've been using a western-style knife more - I like the 8" Victorinox (https://amzn.to/3faPBzI). It's similar to this in that it's good quality at a reasonable price and relatively light .