Wasabi by Kershaw 6-1/2-Inch Nakiri Knife

First time using a 'true' Japanese style Nakiri knife (single-sided sharp edge). I must say that this knife is exceptionally sharp right out of the box, and has a nice weight to it - not too heavy, and not too light. Handle is comfortable, and for my average sized hand it is easy to hold & control. I'm hoping it will hold its edge well, but KAI is known to make some very good knives, so I'm not too worried.The fact that this knife has a single-sided edge takes a little getting used to; nothing like learning to ride a bike for the first time, but it took me a couple uses to 'master' it.Excellent for slicing and dicing fruit & veggies, mincing garlic & herbs and the like, with greater control than double sided knives.. If you need to get extremely thin slices, juliennes or minces, this knife does it with ease. Avoid cutting through harder foods or bones, as that will surely mess up the fine edge.My "but" is that despite the description, food does tend to stick to this knife at times, depending on moisture content of what you're cutting. But it's a small caveat when compared to the many positive points this knife offers at this price point.

Sure, it cuts. But it's cheap, and it shows.The metal is poor quality: it will get rust stains pretty soon unless you're very careful about washing and drying after each use. The matte finish is ugly and sticks to the food. The handle looks like (is?) cheap plastic, and the sharp point is annoying if you like to push the blade down with your left hand.I really wanted to like this knife, but I think after 6 months it's already time for me to upgrade.

This is my first single-bevel knife of Japanese design and I am very impressed. It came out of the box with a very sharp edge, and the excellent, relatively hard steel holds this edge very well. The concave "flat side" allows the knife to pass through foods much more easily than a conventional knife. One of the first uses I put it to was dicing a bell pepper. However, it was so easy to produce perfect, paper-thin slices that I got carried away and it came out as brunoised instead.Some reviewers talk about the small size of the handle, I just do not see it that way. I have larger than average hands, easily being able to palm a basketball, and as far as I am concerned this is one of the most comfortable knives that I have ever used. The size is not a problem at all and it has a good feel as well.Neither do I find the back of my knife as having sharp edges, even though this complaint has come up a couple of times. Quality control may vary, of course, but my knife is practically perfect.I highly recommend the Wasabi by Kershaw 6.5-Inch Nakiri Knife.

Sadly I had to send it back and I am waiting for a refund. Even though it seemed to be sharp, it would hardly even cut a tomato - and with the things it did cut, it dragged on the way through and required more force than you would think necessary. I should have known better - I have never found a stainless steel knife that compared with a rustable old carbon steel one. So I'm still looking for a decent vegetable knife to replace the one I bought 20 years ago for $6 at a Japanese hardware store in L.A. That was the best kitchen knife I ever had.

Sharp. Although could be a little sharper so I gave it 4 stars instead of 5. Good knife for chopping vegetables. Good on meat-probably be even better if meat was partially frozen. Cut through pork ribs-no problem.I recommend this as a good overall chopping knife.

This knife keeps an edge sharper than most "pretty" knives at an unbeatable price. The drawbacks are minimal in comparison with the quality of the blade and the price. The matte finish isn't ideal, the blade will stain a little and the handle is a little light. I still love it. I gladly use this knife right along with a Shun Classic or Global.

This knife has an amazingly sharp edge!!!! almost on par with my Shun classic 8" chef knife, but the matte finish on the surface of the blade is bollox!!! it's a sticking agent for the food, while it may look nice and enticing, the matte finish of the blade has a fine granular texture that has a tendency to stick to food while chopping and slicing through potatos, onions, herbs, everything except for slicing things with a high density of fat that instantly coats the blade and provides a lubricant for the blade. I'm gonna sand off the matte finish and report back on performance and looks, I have a feeling that this knife is gonna look mighty ugly after the sanding job, but it'll cut like it should!!!Oh the handle is bollox, it looks like cheap plastic, even though it's impregnated with bamboo powder, it looks 100 percent like cheap plastic that Kia puts inside of all their budget under 10k cars, yuck!!! yes the back of the handle is quite sharp and uncomfortable to wield, I need to sand that down and make it more ergonomic, Kai has a potentially good knife on their hands but needs some serious attending to. Would not recommend to anyone who would need it to be their main knife.

this knife is great. and for the price you can't beat it. I have another knife that was $275.00, this one is comparable, if not better. I've had it and used it almost everyday for the last 7 months and have yet to sharpen it. stop shopping- this is the knife for you!