MITSUMOTO SAKARI7 inch Japanese Nakiri Chef Knife, Professional Hand Forged Vegetable Kitchen Knife, Super Sharp High Carbon Steel Asian Chef's Knives (Pakkawood Handle)

The design and appearance are very good. The shape of the blade is exactly what I wanted. It’s sturdy but a little bit heavy. If you are familiar with European knivesThe knife was sharp from the box but needed a little work. There was an unfinished edge about 1/8” at the heel. Also the rear bolster was higher than the wood leaving a noticeable edge that could be felt during use.Each of these points should be easily found in the final QC. This is a midrange product with the appearance of a higher end knife. However the fit and finish issues really aren’t acceptable for the midrange.I would buy it again. I am also looking forward to comparing this KD11 steel with my SG2 on edge retention. If it is similar then this knife is a great bargain.UPDATE - when carefully sharpened the edge is great. Ergonomics are good albeit a bit heavy it feels nice in the hand. Will add a star based on value of the steel.

It's very solid, it will be a family heirloom. Extremely sharp

This was super sharp, well-made and beautiful! It was a Christmas gift for my mom and she used it right away on Christmas day. We were all super impressed with the quality. The seller even emailed me to tell me the best route for proper care. Get yourselves one of these knives!

Really good

"I really liked the knife! The blade is made of excellent layered stainless steel! It easily acquires a very sharp cold edge when sharpened. It's also very beautiful! The blade shape, size, and beauty of the 'brut forge' really catch the eye of the handmade knife enthusiast... The handle is also beautiful, made of good quality wood, with a reasonable finish... Despite all these attributes, the knife isn't perfect. The blade has a slight symmetry deviation in relation to the parallelism with the handle, and the handle could have some waterproofing treatment to prevent deterioration or oxidation with the metallic parts over time. I ended up doing the waterproofing and finishing of the handle myself, but as a knife with a more premium value proposition, it should come like that from the factory."

I have 3 different knives from this maker and they are getting to the point where they need a little sharpening. Anyone know the factory angle?thanks Gene

Very sharp and the only knife you will ever need.

Cutting edge has a serious problem. The edge does not go all the way to the heel but ends before it and finishes in a dull bolster-like bit. Probably just a QC problem because it is not finished like in the pictures. Also connection between the wooden handle and the metal is very rough and has openings which will collect dirt and will deteriorate the wood over time. Will send it back.Update. The seller reached out to me which is great. They send a new knife regardless of me sending the other one back. I received that one today but it has similar problems. Issues with the blade and a cracked handle (see pictures).