A great way to get some Japanese in your collection - the knife your kitchen needs, served up in a familiar package. Slice up a few veggies is a cabbage and you'll see what you've been missing. The blade goes through beautifully and precisely. With all the veggie cutting you do, you might as well get a proper tool for the job. Great value for anyone on a budget.While the stainless blade may not be the hardest thing out there, it's still significantly harder than run of the mill stuff in most people's homes. Well suited to places where not everyone will handle that knife like a precious objet d'art.I also recommend watching Knifewear's video on using a nakiri. You'll get up to speed faster than trial and error alone, and might even pick up a truck to boot!

I’ve wanted a Nakiri for years and finally my dreams came true this Christmas. This design is certainly well suited for vegetables but it works well for pretty much anything really. I love how the weight of the blade is quite forward making it almost fall through your food and keeps your arm from tiring out.It’s not as stylish as other knives, the lighter wood handle of my Fujiwara is nicer, but it still looks pretty slick!I highly recommend this knife as a staple in any kitchen.

I bought the kitchen knife for my wife so she can enjoy preparing meals for us. So far, she’s happy with it. Although she’s using other knives, suffice to say it’s the best vegetable knife we have.In my case, I have interest in katanas and the way they’re made. Japanese kitchen knives are adaptation of authentic katanas. The core down to the edge is still hard but the cladding or outer layer is intended for minimizing rust, etc. and not for the katana’s original combat design, which is ideal for kitchen use.The Tojiro we have is ideal for everyday normal home use, in terms of quality and price. Because it has a hard edge (HRC60???), one doesn’t have to sharpen it often provided that it’s used in a proper way.