Posted By: anthony karakas
- verified customer I'm not a professional chef, but i am a lifetime carpenter and aspiring blacksmith. So i can appreciate the craftsmanship that went into this Anryu Nakiri: absolutely gorgeous damascus layers, a beautiful korouchi finish and a lovely handle. I cannot find anything to fault about this knife. It was sharp ootb, but i touched it up on an 8000 whetstone; it is now scary sharp. I chop a lot of vegetables for juicing and making vegetable broths; what used to be a chore is now a task i relish. The damascus layers are reactive, but honestly, the thing is just so gorgeous you will find looking after this knife a real pleasure.
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