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

Extremely sharp knife straight out of the box. With regular treatment with a steel knife, it will stay sharp after about 5 rounds of slicing vegetables. A few words of caution: This knife should be used with a wooden or bamboo cutting board. Anything else can dull the edge. The handle is made of untreated magnolia wood, which is highly resistant to water and rot, but has not been treated in any way. In fact, it feels pretty rough. I sanded mine to a smooth finish, painted them with a light stain and applied 2 coats of polyurethane. This significantly improves the grip quality and makes it more comfortable to hold. and clean. The steel surface is a bit rough when sanded, but still looks good. If you want you can apply a metallic polish to it to remove some of the rough edges. Just keep an eye on the blade and don't buff the rough "wring" surface on either side. All notes aside, I love this knife. It was well worth the money and the extra day it took to finish the pen properly.