SUNLONG Nakiri 6.5 inch Usuba - Japanese Hammered Damascus Steel Blade - Natural Bloodwood Handle

Awesome knife, came sharp out of the box and looks spectacular aswell. Only downside on the top of the knife it has almost a sticker or Sunlong on it but very minor comment. All in all great knife and would recommend and buy again.

Wow, this knife is amazing. The Chinese manufacturers have outdone themselves by using extremely high grade steel that is on par with the best knives. The factory edge cuts amazingly well, allowing me to make perfect Julienne slices for the first time with no effort. For the price, this is as good as it gets.

Beautiful knife and does the job well. Pleasure to reach for it in the kitchen. Thanks!

I order the knife and have used it for several months. Sharp and fits the hand comfortable. The description of the knife led me to believe is was made in Japan as some of my other knives and made to high quality. In fact it was made in China and the hammering has started to discolor leading me that Damascus steel and craftsmanship is not as high as described. Would have not bought if I knew it was made in China and bought one from Japan matching the quality of my other Japan knives. The price was good and now I know why.

I buy this REALLY nice vegetable cleaver that will slice a tomato so thin it is almost transparent and my wife buys a cuisinart... This knife is a joy to work with. I am NOT using the machine because having a knife that works like this is way too satisfying. Get a bamboo cutting board to protect the edge and go to town.I bought a Nakiri not a Suntoku knife. I don't know why my review is under the wrong product. I clean my Nakiri vegetable cleaver immediately after use.

Beautiful knife and VERY sharp - we use it daily - holds an edge well

I primarily use this knife for vegetables but it works very well on meats too.

Excellent cutter, looks too nice too use, sharp as hell! comfortable

Muy contentos con este producto, tanto con cómo venía guardado, como con la calidad del mismo.

Das Produkt verspricht wie es angepriesen wurde. Sehr schön und sauber verarbeitet. Das Messer ist so scharf das ich ein Steckrübe oder Kohlrabi durch schneiden kann ohne großen Druck auszuüben.

Premetto con il dire sin dal principio che non sono né un'esperto di coltelli né uno chef, pertanto la seguente recensione è semplicemente opera di un profano del settore, tuttavia devo ammettere che è palese che il coltello da chef con lama da 8" di Yousunlong sia un prodotto davvero notevole, sia esteticamente che a livello di taglio.Il coltello viene consegnato in una confezione anche idonea al regalo, all'interno di una confezione marroncina si trova un astuccio rigido in colore nero, con solo il marchio giapponese impresso, al suo interno si trova il coltello inserito nel suo fodero in cuoio con chiusura a bottone, il coltello è anche dotato di puntale in plastica per proteggere la punta del coltello ed il fodero, anche presente un panno per la pulizia della lama.Il coltello è davvero molto bello, ha il manico in palissandro a forma conica, nel fondo è presente un blocco in metalli con inciso il logo del marchio, per quanto riguarda la lama è lunga 8" (circa 17cm) è palesemente in acciaio di Damasco, ovvero la lavorazione dell'acciaio che prevede un susseguirsi di riscaldamento e compressione tra più stati d'acciaio, si evince dal disegno presente, molto caotico segno che l'acciaio sia stato ben lavorato, la parte superiore della lama invece è lasciata più grezza e grossolana, dettaglio ottico che a me è piaciuto moltissimo, mentre il filo della lama è incredibilmente affilato, consentendo un taglio preciso e pulito, una lama ben affilata è molto più sicura di una lama non affilata, in quanto taglia senza necessità di applicare forze ulteriori.Perfetto per utilizzo in cucina a casa e per lavoro, visto il prezzo di 90€ è un prodotto piuttosto oneroso però da profano devo dire che li vale tutti, l'estetica e l'affilatezza sono davvero eccezionali rendendolo un'acquisto perfetto sia per un'utilizzo proprio che come idea regalo per amanti di carni e cucina in generale, potrebbe essere una bella idea regalo anche per diplomati in materie culinarie, pertanto consigliato per molti casi differenti.

There's no denying that this is an attractive knife! It's a modern, Chinese made variation of a traditional Japanese Nakiri - an ancient design of knife used for preparing vegetables. The most eye-catching part here is the decorative blade, with an upper hammered finish complementing the Damascus pattern on the lower section.The steel used by Sunlong is reputedly a VG10 core clad with a 67 layer imported Japanese Damascus. VG10 is a cutlery grade stainless steel that is very tough, and does not require the additional strength of a Damascus laminate, so in this case its use is entirely decorative. The blade is sharpened with a double bevel, set at 15 degrees, and compared to most kitchen knives on sale in the UK is exceptionally sharp. It will easily cut through soft vegetables simply by virtue of it's own weight, and with no downward pressure required, and can produce paper thin slices. This is helped somewhat by the weight of this knife, which is rather greater than a traditional Japanese made knife due to the thick 2.5mm blade and hefty handle.The handle here is a matter of taste, and is western in style, with a steel bolster and butt cap. Traditionally on a Japanese chef's knife the handle would be octagonal in cross-section and made of sandalwood with an ebony bolster and no butt cap. In line with the Japanese tradition of simplicity, lightness and strength, the blade tang would be a simple friction fit within the handle, which would itself have no metal parts or pins. Also, the use of Damascus steel was mainly practical rather than decorative, adding strength and resilience to what was usually a very brittle but exceedingly sharp core of high carbon white paper steel. The entire blade plus tang would have been a Damascus laminate, unlike here, where the Damascus is purely decorative and ends before the bolster.I'm impressed enough with the quality and looks of this knife to award it a solid four stars. It's well made and nicely finished, but at the current cost of around £120, this Nakiri is at the expensive end for a Chinese made knife from a little known brand, and not a great deal less than you would have to pay for one made by a genuine Japanese blacksmith. If it were cheaper I'd be awarding a full five stars, but at the current price I'd be tempted to also consider a traditional Japanese produced knife. There's also the issue of weight, and this Sunlong Nakiri reminds me of heftier traditional Chinese cleavers. Japanese knives tend to be lighter, with thinner blades, giving greater control and finesse to your cutting.Unless you already have experience of genuine Japanese knives you will not understand how phenomenally, mind bogglingly sharp they are. Once you experience them though, you will likely not go back to what you used before. I certainly didn't, and am honoured to own a full set of knives handmade by a Japanese master blacksmith.TIPS:* Knives like this require careful maintenance.* Never try and cut bone of hard objects with these knives* Wash by hand and dry carefully after use.* Sharpen regularly using a wetstone* Examine the blade after each use and remove any nicks by re-sharpening before using again.* Use carefully - these knives are surgically sharp!If this information has been useful I'd be hugely grateful if you could let me know by hitting the button below.Many thanks :-)

Nice knife for cutting vegetables