MITSUMOTO SAKARI 7インチ 菜切り包丁 日本キッチン料理ナイフ 3層 9CR18MOV クラッドスチール ローズウッドハンドル 2.8mm刃シェフナイフ ギフトボックス付き

Excellent, sharp, beautiful, and ergonomically sound knife. I gave this as a gift for christmas and the recipient is in love with it. It performs so well and is extremely sharp. It cuts like butter and the grip feels great in the hand. Fantastic knife for the price. Highly recommend.

Gorgeous knife. Feels good in hand. Holds edge. Comes with a small bottle of mineral oil. Mine leaked in the case. Case is handsome and functional.

The Nakiri knife is an excellent, capable knife at this price point. I use it mainly for cutting vegetables, so I use it as more of a specialist knife, and in this area it excels. With it's "flat-ish" (almost straight) belly, forward slice chopping through ingredients are a breeze and mincing garlic can be done quickly with ease. I LOVE its aesthetics, although I've heard that the Tsuchime finish doesn't always prevent food from sticking to it, I still think it works better than knives without the finish. It also looks great if displaying it on a magnetic knife holder. I appreciate the stainless content of the blade which makes maintenance a lot easier. Although the 9cr mov steel is not as high-end as other knife steels, it really is the heat treatment and blade and edge geometry that count for me. It will shred magazine paper all day, but maybe not hold an edge for as long as the higher-end steels. I always hone with a ceramic stone and leather strop often anyway, and I'm not a professional chef who has to prepare ingredients for hundreds of meals on a daily basis. On an emotional note, I think its a functional work of art that also makes food preparation easier and fun and gets me excited every time I use it.

Love this knife, product better than described, great delivery

This is an attractive, sharp and sturdily knife. However, it should not be described as having a stainless-steel blade. At best, the blade is stain resistant. It is more like a true carbon steel blade. In my experience, the blade will rust if exposed to moisture without being cleaned and dried. It should never be placed in a dish washer. The manufacturer evidently concedes that it's not stainless-steel by including a small container of oil for coating the blade between uses. This is not a criticism. Stainless-steel blades do not get as sharp as carbon steel blades, because the stainless blades are softer and more flexible. Because this knife is carbon steel, it will give a sharper edge that holds up well. The downside is that it will require a bit of extra care. Simply wipe it off immediately after use and coat the blade with a bit of oil from time to time - any cooking oil will do.