Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Rosewood Handle)

The craftsmanship in this knife is truly amazing. The 46 layer, hand hammered Damascus is beautiful and the rosewood handle is solidly attached and the octagonal shape has great hand feel, providing a solid grip during cutting, while also being beautiful. The knife is incredibly light and razor sharp out of the box. It is well balanced and comes with a Saya sheath and holding pin. Like with every Japanese, handcrafted product I have ever dealt with, every detail is executed with care and great attention to detail even down to the external packaging. The desire being to provide the best experience possible. This is my first knife from Yoshihiro Cutlery but it will definitely not be my last. Can’t recommend this highly enough as a professional Chef level product that will be a permanent addition to your fine cutlery. You will not be disappointed.

Very sharp and handles well

Hermoso cuchillo, buen filo impecable los cortes

This is an excellent product for vegetables; I use it every day. It's very nice and functional, and I recommend it to many chefs.

This is a nice knife of high quality. I didn't find a balance issue that the handle was too light as some other reviewers feel, though they are correct that the handle is light. Love the traditional octagonal shape of the handle, which is attractive and feels good in the hand. The knife cuts well and the blade is also aesthetically pleasing. It is a bit large for my purposes, but that is not the maker's fault, just my own preference. My previous Japanese-style knife, a Wusthof, was smaller and easier for me to use, but I cut myself a lot with it. And when I went to crush a clove of garlic, it cracked into pieces (that was a foolish mistake, since it was such a paper-thin blade). So far, perhaps because of the large size, I have not cut myself with this one yet. I cannot attest to how long the blade will stay sharp without sharpening, since I haven't used it extensively yet, but I am wondering whether I should eventually sharpen it myself or send it to the manufacturer for sharpening, as another reviewer said that you could. I will probably opt for the latter, if that is indeed available.The wooden case is nice, though it makes using it each time a bit of a special occasion. The knife requires some small maintenance care, since you are cautioned that if you leave moisture on it, it can rust. I did buy the oil that goes with it, cloth, and rust eraser, just in case. You can put a drop of oil on the blade each time if you are the type of person who loves to maintain things lovingly, but I am only doing that occasionally and just trying most times to be careful to wipe the blade with a cloth somewhat carefully before sheathing. Overall, I like this attractive, well-made knife, and enjoy using it to cut radishes and turnips in thin slices to pickle in Japanese vinegar.