HOSHANHO Paring Knife 3.75 Inch, Professional 67 Layers Damascus Super Steel Small Fruit Knife Hand Forged Japanese Paring Knife

Light to handle but extremally sharp handles solid and comfortable well worth the money

I was actually surprised at how well made this blade is. And so sharp, glides through whatever you may be slicing. There are cheaper knifes out there as well as more expensive, this one is middle of the road cost wise, but is not lacking in quality.

They look very nice and for the price compared to other knives they were quite a bargain. They're very well balanced and the handle fits just about anyone's hand. These are being used in a professional kitchen and they're better than most other knives at this particular kitchen.

I LOVE my Nakiri knife!! This is my second one, my first is the 7", I use them both and keep them nice and sharp by honing them every time I use them!! These knives are specifically for vegetables, not for meat or anything else, but what is it that we mainly cut in the kitchen anyway? Veggies!!! You take out your meat cleaver for whatever meat you are preparing, then your Nakiri knife for all the different veggies that will be prepared with it, onion, peppers, garlic, etc. It does the job in half the time any food processor would, and the cleanup is one knife and a cutting board.

For slicing those not too hard veggies, this puppy is wonderful. Of course knowing which veggies are best cut with a Nakiri and which to use a Chef's knife or santoku is part of the fun. I have the set and like the narrow edge these knives have as well as being a core and 66 layers of Damascus steel. No laser engraved lines on these...it's real and the precision they provide is appreciated.

The image doesn't do it justice. A very nice knife.