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

First, it's not Shun, Myabi or Tojiro! This is for those who need a good knife for onions, cabbage, lettuce, tomatoes, etc. but aren't ready for a $$$ knife. While not too sharp out of the box, a few minutes on my whetstone and it's razor sharp! single bevel. It's well made and I needed a light wood handle which I sanded smooth and covered with a few coats of tung oil. Balance is toward the blade, but that's normal for a pinched handle. I filled the spot where the shaft enters with wax. To me this is a great knife for small vegetables and everyday use, not heavy use by professional chefs. I think it looks great with the branding on the blade and it's made in Japan. Looks even more expensive than its price! All in all a great Japanese knife for beginners and worth the money. I use savings for more $$ Gyuoto and Bunka.