Posted By: Jeff
- verified customerWe eat a lot of veggies so I've wanted a nakiri for some time now. My go to knife has been a entry level carbon santoku - it takes a great edge but doesn't hold it so well.
So I really wanted to get a good nakiri with really good steel. After emailing back and forth with Mark, I went with the Dojo.
I've now had it a full week and been using it as much as possible. It came very sharp out of the box and it has held that edge quite well. Slicing and chopping ... I'm very pleased. Even hard winter squash like butternut is no problem at all. This is a good value in super blue steel.
It's also pretty thin. The back is only 1/16 and tapers gently all the way to the edge, where there is a very tiny microbevel. Think thin - that's this nakiri.
I really wanted a blade that would not only take a great edge but also hold it really well. And this knife delivers. I used it constantly for a week and it finally needed only a quick touch-up with my 8000 grit stone.
All things being equal I would prefer the traditional Japanese handle. This one is comfortable but I do like that look. But for super blue steel at this price? I couldn't pass it up and it is now my go to for everything that used to grow"".
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