Posted By: Robin
- verified customerSince I love my Masakage Yuki gyuto, I debated between the Yuki and Koishi nakiris. I chose this one for its aogami super core. 3 months later, I havent had to sharpen it yet. All its needed so far is stropping. The first time I chopped (push cut) veggies with this knife, I noticed some drag caused by the kurouchi finish. But within its first month of frequent veggie prepand oiling between usesI got used to the feel of the blade and it no longer felt sluggish. Is the Koishi a super nimble knife? Nope. But its no slouch: it happily mows down anything (within reason) you put in its path, and it can efficiently brunoise with the best of em. Hell, its now the knife I use most often for my home veggie prep. Sure, I couldve picked a thinner edged nakiri, or I could thin the Koishis edge myself. But honestly, I dont need that right now. The Koishi nakiri doesnt wedge everything to death, so Im good with it. I have small hands but can easily keep a secure pinch grip on this knife. I also have a smaller nakiri that I barely use anymore because the Koishis large blade is much more useful: less chopped veg in the way while Im cutting, and lots of veggie scoop surface. And kudos to CKtG for the saya they picked to send with this knife. I usually stain and/or paint wood sayas, but Ive left this one alone because the wood grain contains a thick umber and black streak that perfectly matches the knifes look. Overall, very glad I chose this knife.
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