Tojiro Black Finished Shiro-ko Kasumi Nakiri - 6.4" (16.5cm)

This came sharp enough to shave, after touching it up on 10,000 grit natural and a hard translucent Arkansas, then stropping on plain leather, it is DANGEROUSLY sharp.I am looking forward to cooking with this.(Edit, a year later)Still very happy with this purchase, my "go to" knife for vegetable prep work.Takes a screaming edge quickly and easily, holds it for a surprisingly long time. When the edge finally starts to go, can be brought back by a few light strokes on a ceramic or smooth steel rod several times before requiring another honing on stones.The carbon steel developed a nice patina on the polished areas after a short use, then pretty much stabilized, doesn't seem to want to rust further quickly as long as I remember to clean and dry it promptly after use.It deserves a nicer handle than the somewhat chintzy plastic ferule/Ho wood one it came with, I'm going to rehandle this one. Not because it NEEDS a new handle functionally, only because esthetically, I think it should have one.

I work at a ramen shop and as such cut a lot of green onion which tends to be stubborn sometimes(incomplete cuts that have an accordion look). So I thought I'd invest in a nakiri just for that. A vegetable knife should be better for vegetables no?Used it at home to prep some pineapple salsa as a test run. Great cuts, wicked sharp factory edge, thought I made the best $45 investment ever. Then I tried it at work on a case of green onion and got more accordion cuts than I did with my regular Gyuto. Sorely disappointed.So if you just do general veg prep a lot and need precision cuts and dices its great for that. If you just need to cut up a lot of things quickly like I do I'd stick with a Gyuto.

Purchased this knife knowing what i was getting into -- it's carbon steel, so anyone who's complaining about it rusting, what did you think?! Wipe it down after you use it, it's carbon steel, not stainless steel. Also, acid WILL wear down the finish fast, so be careful if your guest uses it to cut limes or lemons! Other than that, it's sharp, but I used Japanese waterstones to sharpen it even better. Cuts paper effortlessly if you know how to sharpen, which you should if you're going to buy any decent knife. The balance is great, blade is just the right size (although for large onions, it can be a little small for that), and works great, especially for the price. I didn't have fit and finish problems, but I did sand the handle down just a little bit and wiped on a few coats of mineral oil. Works great...

Today is 10/30/2019. I bought this knife about more than 3 years ago . That knife is excellent. I try contact seller to buy another kind of knife ( gyuto).

Great Knife, no burs, great balance. Buy it, $35 is a deal, I almost feel guilty. Out of the box sharpness wasn't the greatest but it sharpened extremely easily in minutes and performed wonderfully. Shaved almonds paper thin, handled ripe tomatoes, makes dicing garlic a dream, can't wait to use it some more! Four stars instead of 5 because I'm sure there are better quality nakiris out there... veggies seem to stick a bit, still a great value.

This is a very good knife for the money. But there's some drawbacks: 1) The high carbon content means you have to take extra care to keep the knife dry as best you can, and it requires an oil rub after every wash. 2) The handle is dirt cheap, and not really fitted correctly. There's a lot of space for food particles and liquids to get trapped since the handle is not flush with the blade. I had a new handle put on mine by a local merchant for $30. 3) Although you can get this knife razor-sharp (I use a 1000/6000 stone), the edge will dull quickly, no matter how often you hone it. Aside from those things, for the money it's a cool little knife to play with and add to a collection. I could not recommend this knife as an everyday knife, but there's definitely some value here.

great product

I ordered this nakiri for two reasons. One, I wanted to try out this style of knife. I've slowly transitioned from second-rate german style knifes to all Japanese knives and wanted to give it a try. On that note, I love the nakiri in general.I also wanted to try this because I was interested in a white steel (non-stainless) knife because I know they have the potential to be extremely sharp and are much easier to sharpen than the steel used in stainless Japanese knives. This knife was also very well reviewed on chefsknivestogo (a great place to get knives when amazon doesn't have them). So I decided to give it a try.The first note was that shipping to the US took a long time. That is to be expected but it had an important impact on me because: my blade arrived with an imperfection. It was fairly sharp, but right in the center of the belly there was a low point where the blade was sharpened unevenly. I thought about returning it for this reason but since it had take so long to get in the first place I decided to try to repair it myself. This is where the issue comes in for me. Being inexperienced in sharpening I've not been able get an edge that I am happy with and ultimately I'm going to sell this and get a different Nakiri. If I were skilled at sharpening I believe I would be happy with this knife and so I'd recommend it if you are. However, if you are not skilled with whetstones I'd advise you to look for a different Nakiri. I recently ordered the Tojiro DP Nakiri and will likely be selling this one.

No corta bien, calidad muy baja. No se por que lo compro. Pero gracias Amazon que puedo devolverlo

和包丁の菜切り包丁は、大きさも重さも丁度よく使い勝手がいいです。

I love this knife. It's very basic. The handle is unfinished wood, the edges are a bit rough on the tip. I still gave it 5 stars because they did what's really important. The handle is well shaped and comfortable, they used a great steel, the edge is wonderfully sharp and stays that way a good long time, and it's easy to resharpen. Everything that is really important (edge, comfortable handle, good geometry of edge and profile) was done very well. No better knife for $45.00. Love it.

liegt gut in der Hand, ist erstaunlich leicht UND es schneidet einfach perfekt!Die Klinge lässt sich mit einem Wasserstein sehr gut nachschleifen, ist aber prinzipbedingt nicht rostfrei und sollte nach jedem Benutzen sofort mit Wasser abgespült und getrocknet werden. Zum Aufbewahren öle ich das Messer leicht mit Speiseöl ein und umwickele es mit einem ölgetränkten Leinenlappen.Es macht einfach Spass mit diesem Messer Gemüse zuzubereiten! Ganz klare Kaufempfehlung!

La hoja se oscurece