I just got a christmas present from my wife. I'm sure you remember my Nakiri/Usuba thread I made about a month ago. Well, the wife got me the Sakai Takayuki Nakiri....
I've seen a few posts saying it's not a great knife. I'll admit, it has a few minor F&F issues.... nothing that really bothers me. It's a little heavy. Again, not enough to bother me. It's made with vg-10. I know most people here aren't too crazy about vg-10. But is this a "bad company" for vg-10? (meaning is the heat treatment good?)
But, despite all that, I love the knife. It's edge wasn't super sharp OOTB but I never sharpened it yet, only honed it, and it still slices paper well. I've gone almost 2 weeks of professional use with it and have gone through quite a few onions and several pineapples and the edge is still quite sharp (OMG, I even use it on a poly board). It still goes through a tomato great. Although, I think it is time to put an edge on it, after all that.
Everybody at work seems to love the knife too.
Now, I'm not really looking for reassurance from a forum about my knife. I love it. Nothing would change that.
I'm just mainly asking what's so bad about it? Should I be really careful not to chip it?
I think I'm considering buying the wa handled Gyuto version of this knife I like it so much.
PS... Also, are Yoshihiro knives on Amazon the same (re-branded) as Sakai Takayuki? Or, are they knockoffs?
Edited by Vic Cardenas - 1/4/13 at 12:18pm