Beautiful little vegetable knife.
Came exceptionally sharp and, even though I am vey careful, I cut my thumb just brushing up against it (not badly, but bandaid worthy). Slides through potatoes as if they are marshmallows. My bigger, stainless steel Nakiri is very jealous. Now the bigger one only gets used for large russets, squash or melons. Though also sharp, it can't touch the blade of this Ko-Nakiri, which I find most useful for everyday tasks such as salad prep, preferring a longer blade only for horizontal slicing of romaine lettuce. Quick slicing of carrots, radish, peppers, and celery. Worked well for hard cheese, too. Of course, the carbon steel blade has to be cleaned and dried after every use, but that's minor. The finish is classic old-style Japanese and very pleasing. It exceeded my expectations which were for a crude carbon steel, not particularly noteworthy, but I was wrong. This knife is well worth the price. I also bought the prep knife, which I haven't used yet, but is the same quality and finish.
