FINDKING Dynasty Series Japanese Nakiri Knife, Professional Vegetable Cleaver, 9Cr18MoV High Carbon Steel Blade, African Rosewood Octagonal Handle, for Shred, Slicing, Mincing, 7 Inches

I recently purchased this and it's bigger brother (the 9" Kiritsuke) and am very impressed with these wonderful blades.I have always wanted a Shun or Yoshihiro VG10 Steel Gyuto style Japanese knife for my kitchen, but my lifestyle had never lent an environment where I felt I could own a multi-hundred dollar kitchen knife and expect it to be all it was meant to be without getting destroyed by misuse, lack of proper care and cleaning, and a potential for it to just go missing one-day. Now, I'm entering a time in my life where I COULD do that, however, I wanted to crawl before I walk before I run.I'm certain this $30 utility knife nor its $57 bigger brother would not hold it's own against one of the previously mentioned knives or anything else offered by those knife makers. That said, I am not a Chef and I do not have to depend on these knives in order to make my living. I do, however, enjoy cooking and when my prep time is reduced by having a sharp blade that can make the work quicker and more enjoyable, it seems the food is better, the mood is better, and everyone is satisfied.I take pride in having sharp knives and my past experiences with even higher-end German cutlery was that of constant maintenance. I had my whetstones out every 6 months, it seems, and was always running the blades across a steele to get that edge to liven up after only a few uses. These blades have not enjoyed as much use as my prior knives because I'm not currently cooking as often as I once did, but I have noticed that they were sharp enough for most people's standards right out of the box. I used them once, enjoyed the experience, but wanted to see how much more I could get out of them. I got out my whetstones and went to work on them. A 300 grit to fine tune the shape and define my edge angle, followed by a 1,000 grit to refine the edge a bit, then a 6,000 grit to remove any stray burs and give a slight polish, then a 12,000 grit to truly polish the edges.These knives are sharp. I've used them quite a bit on a mixture of bamboo and plastic cutting boards for a mixture of fruits, veggies, and meats, and have not had to hone or re-polish the edges since. They're holding an edge perfectly and continue to make me smile while working on prepping for my meals.Did I mention they look cool? The black looks painted on, but it doesn't affect the performance and since I hand wash these, it's not like the high-heat of a dishwasher is testing the durability of the paint (if it is paint). The texture helps with food releasing from the blade, so I like having that too. The octagonal shaped handle is great, not slippery - even with wet hands.Looking for entry level Japanese inspired kitchen knives made of hard steel (not soft German steel)? Look no further. Buy the whole set. That's my next move.

Great job

excellent quality and feel. strong steel with good solid edge

I purchased this knife a few weeks ago and it's been a long time since I have cut myself with a knife in the kitchen. Well, it has happened twice with this guy, but they were all stupid mistakes that I have made with duller knives. I will say that this thing is really sharp and has held its edge pretty well, where the fear of after a few uses I would have to hone the blade or sharpen it again. But haven't needed to do that yet.I wanted to get a Nakiri knife because my two chef knives just don't work with the way I chop veggies. If you chop up veggies and find out that they string together after chopping them, it gets to be really annoying, especially when you are slicing very finely. Well, this knife has helped me overcome my mistakes. The only problem I have with this knife is the handle tang situation. I wish the handle was further up on the tang, and closer to the back of the blade. It just makes it a bit awkward to hold, as there is a decent distance from the handle to the back of the blade. If it was a bit closer, or even right up against it, this would be a perfect knife to have.

Excelente producto

(This is an edit. It's been a month of almost daily use. As long as you take care of this knife properly it's going to last you a long time. I'm still cutting boxes and zip ties at work. I also bought some ferric chloride acid and dipped the blade so the layers stick out more. It looks amazing. If you've got the time I'd suggest giving it a shot.I noticed you guys don't mention that there's a brass insert to strengthen the handle construction. You guys should definitely advertise doing that. That makes a big difference in a good way.)I bought the little utility knife. What to say first? It came razor sharp. I hate saying that because you see every cheap garbage knife labeled "razor sharp". This came face shaving sharp. I tested that because I'm your stereotypical knife guy. I bought this as an everyday carry knife oddly enough. I use it to cut boxes and zip ties and anything else that I run into at work. The edge is properly hard and even cutting zip ties like an animal the edge hasn't chipped out. All I do is after a day at work I'll strop it on leather with some cut/polish compound and it has stayed near factory sharp. If you are getting this as a kitchen knife (like it's made for) it will do what you need it to. It cuts chicken, beef, veggies, etc like a lightsaber. I grabbed another one for my mom to use as an actual kitchen knife. My guess is that their other knife styles are to the same standard as the pairing knife I got."But I could get a knife at walmart for like $12" I hear you thinking. Find me a $12 knife built like this that cuts and hold an edge like these and I'll break my knife and buy one. Good luck.

Works great. Love it

Product is very sharp and designed well. However, if you wash it and set it out to air dry, it will rust almost immediately,. Which is inconvenient. It must be completely dried immediately after washing to prevent rust.