This Bishoku Nakiri knife may look like a tiny cleaver but it’s actually much lighter and specifically designed to be the perfect vegetable knife. It’s made of iron, so it is stronger, and will stay sharp longer than a steel knife. Its blade is almost flat, with only a very subtle curve to increase sharpness. The bevel is at the front to allow for a very precise and even cut.
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- Product Review By Yoshi Zemba on (Posted on 11/25/2014)
Quality Value Price
I think the description of the metal as "iron" like "wrought iron" is misleading. It's more like carbon steel which is much harder than iron, harder than stainless steel knives I have and needs less frequent sharpening.
It didn't come with a sharp edge, so it took a while to sharpen to the right angle. As all carbon steel knives, it respond betters to water sharpening stone than Stainless. If you don't have it, you'll need it.
It does stain but not a lot.
For the price, this is a very good deal. It has become my most frequently used knife unless I need to use the point for detailed cutting.