🔪 Enhance Your Culinary Skills with the Kotobuki Teruhisa Nakiri Japanese Kitchen Knife Review

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…

Received today. Minimal use of it, but seems properly weighted, balanced, etc. Part of the rebate is a few steps and a quality control process. Ours came: - not very sharp - except for the back of the heel which is too sharp - with an unfinished grip - with a slightly rough grip - with a pronounced ridge on one side of the grip But I can fix that. So, I: - Sharpened on my Spyderco stones - Scraped the comb - Sanded the entire handle (longitudinally. Soft and open wood, DO NOT try to round it…

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…

Used this knife today and went back to Revain to finally review it. To my surprise, I found that I bought it in 2018. Since then I have taken good care of him and I liked him and helped me to cook many good dishes. The blade is thin, suitable for vegetables. It came sharp right out of the box. The knife is light and comfortable, I only use it for the vegetables it is intended for. The only downside to this knife is that it doesn't stay sharp for long. On a positive note this is the perfect…

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…

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…

I'm pretty sure this knife is sold under different brands but I can only speak about this particular one. that's a good knife. It is very thin at the edge and the narrow edge angle allows it to slide through many types of fruit and vegetables. untreated wooden handle. Of course, you can apply whatever you want (oil, stain, etc.) or leave it raw. The narrow handle has a couple of sharp corners where the blade meets the handle, this is easy to fix, if you want the handle to be more comfortable…