Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Ambrosia Handle)

I am very pleased with the knife which is both beautiful as an object and a delight to use. I note from a previous reviewer that he felt that the magnolia handle was rough and unfinished - the knife that I received had a smooth handle that appears to have been varnished. It was delivered very promptly only a few days after making the order. The only issue I have is that there is no indication in the description of the product that it is sourced and delivered from outside the EU - it came by courier from California and I was obliged to pay administration charges and VAT which came to the best part of £13. An additional cost that should have been highlighted and might have affected my decision to purchase.

I don’t know what I did without this knife. It has become the number one knife in our kitchen. It hasn’t met a tomato too soft. It slices everything first time, every time. Just beautiful to use.

I have only been using European style knives for years, and have been unhappy with the weight and rapid dulling and rolling of my blade edges in relatively short order as well as wrist fatigue. I’ve been a Japanese sword practitioner for over 20 years now, so it only made sense to switch to Japanese forged Damascus blades. A nakiri is a blade style with which I was unfamiliar, but as I am cutting vegetables and fruits as much if not more than proteins, inn no thought I’d try this. The Yoshihiro blade is not inexpensive but also not one which would break the bank if you’re looking for a well made, well balanced blade. I have found this knife to be one of my go-to knifes as it’s incredibly light, easy to manipulate safely, is nicely balanced and cuts reliably paper thin slices of any vegetable really effortlessly. The hammered surface is less likely to stick to the thin slices I cut. I love the more traditional tsuka and it fits perfectly in my hand. I do also appreciate the saya which comes with it so I can choose to store it safely sheathed this way or in a block. I think it’s a great knife for those who know how to manage and correctly slice with a nakiri. So far so good, and time will tell if the edge rolls, but I suspect I’ll continue to be extremely happy with this knife. Thank you!

Bought after seeing this brand on a Master Class show. Super impressive - so sharp, cuts like a dream. Also will easily cut your fingers - be careful! This is probably the best knife we’ve ever owned and will take some getting used to. My better half sliced most of the tip of their finger during their first use. Once you understand it’s different than cheap knives you may buy, you will absolutely love it. Hope to have this one to pass down to the kids.

This knife is super sharp and slices vegetables like it's sliding through butter. I used my previous Wusthof chef's knife for everything, so I have to remember to use this one differently. Meaning, to use this one for slicing vegetables and not chopping larger and harder vegetables like big broccoli stems and huge carrots. I have to slow down when doing that. The thin and very sharp blade sometimes sticks for a fraction of a second in the cutting board when I chop those larger vegetables. It does require a lot of care that I'm not use to. Wash it in warm water right after I use it, not letting the handle get wet if I can help it. Completely dry it right away. I also hope the manufacturer will sharpen it if I send it to them. Otherwise I will need to find a cutler because I don't want to fuss with whet stones and all that stuff. I'm happy overall with this attractive and sharp knife.