Couteau KAI Seki Magoroku Wakatake Nakiri 165 mm AB5424

I have been wanting to get a Nakiri for many years and every time I visit Japan I fall in love with the very beautiful and expensive Damascus Nakiri that you can find in dept and knife stores. Once I saw this knife and the price I decided to get a less expensive knife to try it out and then later I can add on with another Nakiri. I already have other knives by this same manufacturer - Sekimagoroku - (those three were all Made In Japan - this has no marking although the packaging showed Made In Japan.)

Based on my three Made In Japan knives this maker has provided good quality at a very reasonable price (I bought those years ago.) I must say this Nakiri is not the same quality (and not as sexy 🥰😂) as those others but it is still a good knife.

This Nakiri is probably the lowest end knife with a a plain blade and a plastic handle and the three grey plastic dots are the stud rivets holding the blade tang to the handle, which are actually real metal in better knives. I am not sure if they hold the tang or they’re just put in place to look like it. The blade is quite thin, which makes it a lot easier to slice through hard things like cheese or kabocha.

In any case the best thing about a Nakiri is the long flat cutting edge horizontal to the cutting board so you have a lot more cutting length for chopping up an unruly pile of mushrooms, spinach, herbs, etc., dicing up onions or peppers, thin slicing cabbage halves, cutting a block of tofu into uniform slabs, fingers, or cubes,…

It is great, and a very sharp knife.