HENCKELS Classic Christopher Kimball Edition 6.5 Inch Nakiri Knife, Japanese Vegetable Cleaver, German Engineered Informed by 100+ Years of Mastery, Professional Cutlery, Tempered Stainless Steel

Stays sharp, takes a good edge, handle isn't unwieldy, and looks better than those kiwi 6$ versions.The back spine of the knife, like every Henckels knife I've bought is super sharp. I recommend taking a stone to it to grind it down before use. The back of the knife where you hold it. That's the only downside of this knife.The very tip isn't squared off like some nakiri, it's got a little bit of a curve to it. It also wasn't sharp at the very tip when I got it, but a few times on a stone and it was working the way I like it.This is a workhorse of a knife, treat it well and it will last years of abuse in a commercial kitchen.I recommend a 15° bevel on both sides, but you do you boo. It's easy to hone if it feels a little dull.I recommend you look at the Henckels Classic line of knives over their others. The steel on the spanish made ones are pretty good for your price. It's basically a budget Zwilling with less refined edges.

I'm a serious cook who gives my knives a serious workout. This knife passes the test!In my kitchen I am putting my knives to continuous, hard work. Be it shallots, or garlic, or breaking down a chicken; this knife handles it all!It is super important to me that my knives are full tang and high-carbon steel (no "Cutco" for me!). But I also can not afford to spend $300 on a knife!Christopher Kimball's Henckel Nakiri knife to the rescue!Seriously, this knife is a work horse. It tackles every task I put it to with proficiency, comfort, and efficiency. No need to constantly sharpen and re-sharpen, nor does it whimp out on difficult jobs. It just works.Sharpening is fairly easy with my trusty sharpener/honer/polisher. And it holds it edge for a week or more-typically. If I'm breaking down a lot of chicken, or chopping piles upon piles of carrots and horseradish then sure-it gets sharpened more often.This has become my most favorite tool in the kitchen, and is one that I have given to all of our children and is a favorite wedding gift-it's just that good!So I'd say that for the relatively low price, it holds great value. Worth a try. Definitely I'm glad to keep on in my kitchen, and carry it with me when I travel.

I got.this knife because ATK items have never steered me wrong and I was looking to process more vegetables. It is very lite and sharp. My kids asked me to do the paper slice that. I sliced cleanly straight through it. My first item I cut was broccoli at the stalk. It was effortless. Highly recommended.

The knife arrived sharp and balanced perfectly on the index finger area. Makes it feel light and maneuverable. That said, the metal edge of the choil (index finger area) and back of the blade down the handle were uncomfortably sharp-edged. A few minutes work with a chainsaw sharpening file and a honing steel smoothed it out and made the knife everything I wanted, but the customer should not have to do this. Would have given it five stars if the manufacturer had taken the extra finishing step before it arrived. Still, good knife at the price and I'm glad to have it.

I love this knife. Don't love the Christopher Kimball part (in name), but the actual knife is great. Sharp, nice size, simple/solid construction, etc.

Just recived my new baby today. Havn't had the chance to use the knife yet. The knife feels comfortable in the hand. The only draw back to the knife is that the spline and bolster has a very sharp edge. So a quick remedy was to use a dremel to knock off all of the sharp edges.

I gave as gift to my awesome husband, who is an amazing cook; the knife Is great, size-wise; was expecting a little more heft In the blade, which seems very thin. Also, got a rust stain on it immediately. I have very very good knives and some cheap knives, and they were a little better.

I love the lightness, safety and cutting efficiency of this knife. I took an Dremel grinding tool and rounded over the knife blade back and top of handle transition. This made the sharp, relatively uncomfortable top edged of the knife comfortable to handle. Now, I can put my hand on the back of the blade and choke up like a batter and make more controlled little cuts. The squarish shape of the knife ends and back make picking up cuttings and cleanup really super easy. I have many other good knives but I now use this one the most and could not be happier. I used the Henkels steel to smooth and straiten the edge before use.Good value and is very safe for cooks because th sharp point of the knife is removed where it is mostly used as a pivot. This knife improved my chops per second dramatically!