JapanBarn 1549, Nakiri Knife High Carbon Stainless Steel Vegetable Cleaver Chopper Japanese Usuba Chef's Knife Made in Japan

Like the design and good quality.

This "Nakiri" vegetable cleaver is an extraordinary value. The overall quality is very fine. Over 40 years ago I purchased a very similar knife, essentially the same handle and style of blade, except it was hi-carbon steel, not stainless. I've treasured that knife for kitchen vegetable slicing and chopping ever since, carefully guarding it from harm or abuse. When I found this new knife on Amazon, I jumped at the chance for a new "spare." There are many knives of similar make on Amazon, but none that can surpass this one. From the moment I held it, I was amazed at how similar in construction it was to my old one, with a near-identical handle. But the blade was even better, razor sharp and finely hollow ground. I touched it up with a ceramic hone and the edge gleamed. It hones as beautifully as my original high-carbon steel Nakiri. Two days ago I sliced and diced an over-size boneless chicken breast with the new Nakiri. It sank through the firm flesh like a hot knife through butter. I love to stir-fry and vegetable preparation is always a time-consuming affair. This is an immensely satisfying knife that makes the chore of cooking a much more pleasant experience.

Inexpensive knife, inexpensive materials, however sharp and maintains an edge.

Good value knife for veggie prep. Not the HRC (hardness) of VG-10, Aogami Super, Hap40 etc. However holds an edge just fine. I have some very nice quality knives and wanted a sharp "beater" for the rest of the household to use. Wash and dry after use. Thin but not too thin blade that is perfect and balanced. Simply put hot mineral oil on the handle (Be careful of the plastic bolster) then while it is hot hold it by the blade and rub beeswax on the handle and as it cools rub it in force-ably with your hand. This will properly and quickly treat the handle and last for a few months. If done 4 times a year the handle will become very waterproofed and age well. (Including heating the mineral oil and cleaning the pan afterwards with a paper towel, it took me maybe 4 minutes max to prep the handle and wash the blade before first use.)

I have 2 of these in my kitchen since it’s the 1 knife I use almost exclusively when preparing meals. A back up is always at the ready but haven’t needed it yet. This knife is light, kept sharp & always at the ready. It’s not huge, or dainty but lean & mean & ready to get the job done. I mostly use it to prepare veggies but can slice super thin anything & is so easy to control that I could easily take my eyes off the items being cut to look elsewhere. Cleans up easily & has become my favorite blade for many tasks.

The knife was fairly sharp out if the box. I touched it up a little. Cut some onions and tomatoes with it. It was okay. I wanted to see how good an inexpensive nakari knife is. I purchased a Tojiro nakari and I believe that it will be a lot better.