KAICorporation KAI AK5069 Nakiri Knife Seki Magoroku Ginju, Stainless Steel, 6.5 inches (165 mm), Made in Japan, Easy to Clean

Scary sharp, and very thin. It’s the strangest feeling to cut through two carrots at the same time with zero resistance. Onions cut like they aren’t there. It’s just amazing.TIP: the edge is so thin that it will visibly flex while sharpening, so take it easy, light pressure. This knife has been very easy to sharpen, but still holds an incredible edge.

This comes very sharp and has a nice distal taper. I'm in the process of thinning it out. It glides through all meats and isn't even a laser.

If you’re looking for a good deba, this is it

I’m no chef just a home cook that loves sushi. I got some nice fish from my Japanese market and all I had was my French chef knife. Well despite how sharp it was it wasn’t ideal for sashimi. I researched and found this to be the best bang for the buck for home use. Definitely was a good purchase. It cut the fish with ease - one stroke with such precision. I was impressed. I just need some sharpening stones eventually to maintain it’s sharpness.

Really wanted to like these, but they're not useable. the back of the knife is perfectly flat. A true single bevel deba/yanagiba will have a slight concave on the back to allow sharpening.beyond that, fit and finish looks nice, the micro bevel isn't overly prominent and the handle is nice.But I'm not keeping something that I can't sharpen.

Very sharp knife. Is a single beveled so I would suggest to read a little bit on it. This knife is made for breaking down a fish but it works beautifully with a whole chicken. I bought a left side obviously because I’m a lefty. The handle is not the most expensive one but what do you expect for the price. Based on the price and how sharp it is from factory, you are getting a bargain that won’t disappoint you. It was sharper than some of my hand forged Japanese knives that cost ten times more.