KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ – Full Tang – Japanese High Carbon Steel Kitchen Knives – Pakkawood Handle with Mosaic…
$35
- SUPERIOR STEEL – Manufactured with an ultra-sharp and cryogenically treated steel cutting core at HRC 56-58 hardness, this 7 in. Japanese style Nakiri vegetable knife boasts unrivaled performance and incredible edge retention.
- ERGONOMIC & WELL-BALANCED – Ergonomically designed, the narrow and slightly curved blade helps alleviate fatigue and finger pains from long periods of slicing or chopping, perfectly blending performance and comfort
- DURABLE HANDLE – The meticulously constructed, triple-riveted Pakkawood handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture.; accented with a mosaic pin.
- SHARP BLADE W/ HOLLOW EDGE DESIGN – The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish and painstakingly manufactured for incredible hardness, flexibility, and corrosion resistance.
- LIFETIME WARRANTY – Our knives come with a lifetime warranty, and we offer free exchange or return if the item is defective.
Specification: KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ – Full Tang – Japanese High Carbon Steel Kitchen Knives – Pakkawood Handle with Mosaic…
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8 reviews for KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ – Full Tang – Japanese High Carbon Steel Kitchen Knives – Pakkawood Handle with Mosaic…
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César Méndez –
Really good product ..: easy to use … ergonomic is good …
Sharp … well packed
Sherry –
Folks – with this Samurai Series Kyoku – you are getting a great value for under 40.00. It is forged steel but no it’s not VG10 – you can get a Kyoku VG10 exact same knife for about 80.00. It is what it is. A value lower end but sharp enough knife for home use.
I have four high quality Japanese wetstones each of which cost over 100.00 apiece. I put this knife out of the box, through three stones for about an hour – 1000 grit, 3000, 8000. It is now extremely sharp for now. It will shave hair off the arm, extremely easy cutting through vegetables with very little pressure.
It is sharp out of the box for a normal home cook who doesn’t use sharpening stones. It you use good wetstones to work this knife, it is a very good value for the ridiculous price point.
Scot W –
Both my wife and I like this size knife. I actually bought this knife and another to compare and returned one of them. This was the winner. I have small-man hands, and you can see from the picture that if the handle was any smaller it would likely be a problem. This is best for people with small hands. I suspect women with long fingers might also have a challenge with this. Craftsmanship is very nice, I like the dimples in the blade to prevent it from sticking, and it is very sharp to start. We will see how well it holds the edge. Pretty nice but wish it had a slightly fatter handle. If you find this review helpful, please check the helpful button!
jwwl –
Sharp. Protective Cover. Balanced.
C frank –
I reshaped it, not that it was dull I have an angle preference. So far this seems to be an excellent purchase
D. Smith –
Two Months Later – still love this knife. It’s holding up well and the edge, while needing a little more touchup work than the Zwilling knives, remains super sharp. By a little more touchup work, I mean it needs about double the amount of passes on the steel to be where I want it to be before use, so an extra 10 seconds or so. For the price, it just cannot be beat.
Most of my knives are Zwilling Four Star, not exactly the most expensive of knives but nice knives for the home chef aficionado. I had been wanting a nakiri knife for a while because my primary method of cutting is a chopping motion straight down, just cannot get used to the knife tip contact with the board rocking motion (but I keep trying/practicing!) and thanks to the relative parallel knife edge, it seems this knife style would fit the bill.
Item arrived well packaged and in a box suitable for gifting. It weighs MUCH more than my santoku, which kind of surprised me, and has a very nice heft to it. It feels good in the hand and the balance, while not perfection, is very nice. Nothing is more dangerous than a dull knife in the kitchen so I take great pains to ensure all my cutlery has a very sharp edge. The edge on this blade out of the box is impressive to say the least, passing the old ‘arm hair shave’ test and paper cut test as though I had just edged the blade myself. It made short work of the veggies and the extra heft helped make the pushing through the produce that much easier. After several carrots, onions, bell pepper and bunch of celery, the edge retained it’s sharpness as well as one of my Zwillings. Time will tell if it holds up to the rigors of daily use in terms of corrosion, but if you care for your knives as you should (no dishwasher kids, please) by honing before use and then washing, drying and properly storing, it should not be an issue, even with the cheapest of blades. I have a set of Chicago Cutlery blades with walnut handles that we received as a wedding present longer ago than I care to admit and most still serve us well to this day, but have been replaced one by one by finer steel. Not the Chicago Cutlery is bad but the edge retention isn’t as good as a higher quality knife.
For the price, I am shocked. This was going to be my ‘let me see if I enjoy this style of knife before I drop some serious cash on one’ test before I pass it on to one of the kids or return it, but this very well may be the knife I wind up keeping. Not a brand name snob, honestly, just a quality nut. This seems to me, albeit after limited use, to be worth a look if you are looking for this style knife. If my opinion changes, I will revise my review.
Obamburg –
I gave this to my daughter cause she always saying she need good knife. She said it is great
K. Sunderlal –
I was shopping for and bought Nakiri vegetable slicer after seeing one used by Chefs on TV. I bought an expensive leading brand but was disappointed by how the produce, particularly fruit, would stick to the knife. Having used grooved Santoku knives for a while, I was used to knives gliding onto even veggies likes carrots and winter squashes.
Glad I found this Nakiri knife with a groove. Its my go-to knife for fruits and veggies. Meats are still better handled by the Santoku. The steel used is fairly hefty – you can see the thickness at the base of the handle. Must a good alloy since it holds the sharp edge fairly long. In two months of usage I have only had had to sharpen twice. Most knives need a touch-up every two weeks or so – even with light usage. My test is slicing an over-ripe cherry tomato.
Highly recommend this reasonably priced knife. Terrific value for money.