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

I don’t know what I did without this knife. It has become the number one knife in our kitchen. It hasn’t met a tomato too soft. It slices everything first time, every time. Just beautiful to use.

Great knife for the money. Love how it fits in my hand and how it quickly chops vegetables. Super sharp and easy to clean.

This is the best knife I’ve ever owned, and I have owned a few. I’ve resisted reviewing for a couple of years to see how the knife holds up. The edge stays sharp for quite a while, I’ve sharpened it and honed it to keep an edge that holds up well overtime. As far as I can tell, it is the real deal.

Beautiful knife. Razor sharp. Good feel and very nice bamboo sheath for taking it with you or protecting it and you in a drawer.

I have only been using European style knives for years, and have been unhappy with the weight and rapid dulling and rolling of my blade edges in relatively short order as well as wrist fatigue. I’ve been a Japanese sword practitioner for over 20 years now, so it only made sense to switch to Japanese forged Damascus blades. A nakiri is a blade style with which I was unfamiliar, but as I am cutting vegetables and fruits as much if not more than proteins, inn no thought I’d try this. The Yoshihiro blade is not inexpensive but also not one which would break the bank if you’re looking for a well made, well balanced blade. I have found this knife to be one of my go-to knifes as it’s incredibly light, easy to manipulate safely, is nicely balanced and cuts reliably paper thin slices of any vegetable really effortlessly. The hammered surface is less likely to stick to the thin slices I cut. I love the more traditional tsuka and it fits perfectly in my hand. I do also appreciate the saya which comes with it so I can choose to store it safely sheathed this way or in a block. I think it’s a great knife for those who know how to manage and correctly slice with a nakiri. So far so good, and time will tell if the edge rolls, but I suspect I’ll continue to be extremely happy with this knife. Thank you!