Winco , medium, Stainless Steel

This is best $10 I have ever spent on a knife. (Update, you can do better...) Better bang for the buck than many nice, upmarket knives I have picked up, or any of the many Japanese knives I have bought this year - and I have spent at least $1500 on knives.I am a professional cook, and I have several sets of knives at home and for taking to work. While this is in a completely different league than a Japanese steel knife (or even a fancy German knife), this one is not at all about the steel.I think it's perfect for a line knife. It really is perfect, the profile is great, and it's simple enough to be a good tool. It's so cheap you can really use it. Unlike aogami super, you can leave it out - wet, whatever. Though everyone will think you paid much more. The wooden handle is not ideal for the Sani but I run it. You won't get mad at anyone who picks this up, and it is beautiful enough that they will.At my work we have nakiris from Mercer, Wustof, Miyabi, a bunch of santokus from fancy brands, house knives, and personal knives with nice steel like VG-10, MBS-26 or knives from MAC and other Japanese manufacturers. While the grain of this steel seems nice, it is not hard or wear resistant, it is very tough and German style. It's will take a 1200-2000 grit edge and stay sharp through a prep session. If you are caught up in Shun marketing, or want a Japanese laser, don't buy this.The steel in this knife is Chinese garbage and it definitely won't hold a fine edge even through a bag of Brussels sprouts. That said, its price is less than the labor I would charge someone to sharpen most knives. Especially compared to harder steel this has low edge retention, but it is perfect for anyone who knows how to use a ceramic sharpening rod. This cheap steel will punch way above its weight class if you're willing to hone a knife as part of your mise en place.If you sharpen your knives all the time and are looking for a nakiri, you'll love this. You won't ever worry about chipping, you can re-profile the edge in a few minutes, and it will get razor sharp very quickly. If you don't sharpen don't bother, it will get very dull very quick and you'll have no fun. I would say it's profile is almost identical to the cheap mercer nakiris.Best $10 Nakiri out there. The best knife out there, dollar for dollar, would probably be a Mercer.

This is a great knife. I wanted to try the chinese cleaver blade shape, and this was a cost effective yet great performing knife. The edge it holds is pretty good, and it sharpens up relatively easily with my croc sticks.The wood handle is nice, as is the quality of the steel for this price. Once you find a good grip on it, it is very comfortable and easy to use. The chinese cleaver shape makes for some great slicing abilities. (Remember, this wasn't mean to be used a an actual meat cleaver)I took one star off because of the fact that vegetables stick to the sides of it as you chop/slice. It isn't a deal breaker, but something to note.Overall, a great performing knife with good quality and a fantastic price point.

I am a current owner and daily user of very high end Japanese nakiris. I saw someone using this knife while cooking something about it interested me so I looked it up to find reviews. I could not find very many useful reviews. Due to the extremely low price I figured why not? Got this recognizing that it is a ~$10 knife. I am EXTREMELY PLEASED with this knife. It arrived very sharp. Granted it is not at the level of a very high end knife but it is also does not cost over $200. It does everything a standard home cooking level chef would want. It's solid, sharp, very well balanced (surprised at that), and easy to care for (basically none).I use it exclusively for rough chopping vegetables and have not had to sharpen it yet so I cannot comment on longevity or sharpening ability. However for what it costs to have one of my other knives sharpened you could just buy another.If you want to test out a nakiri for first time, or simply want a good inexpensive nakiri to bang around, get this. I often find myself reaching for this if I simply just have to rough chop some veg or if someone else is going to I hand them this (they break it, not expensive loss).If you have the skill and money you probably already own a high end knife. If not, get this and you will not regret it. It is also nice to have separate veg and meat knives. This knife will cut with ease but do not expect it to slice down to paper-thing levels, then again it's cheaper than the tax on knives that will.

Best knife I own for prepping vegetables, trimming and slicing meats. I do a lot of Wok cooking of Chinese dishes and this knife is the one I use 80% of the time. My German knives sit in the block. The blade is thin, rigid and of uniform thickness.PROS:Very sharp. Hold its edge incredibly well with only occasional use of a sharpening steel.The blade is very thin but stiff which allows me to thinly slice everything from vegies to still frozen beef!It is stainless in appearance but is magnetic to use on a holder.Stain and Rust Free.Handle is securely attached. Works fine in use.CONS:Handle is a little short, looks cheap.Very sharp blade, almost any contact will result in cutting yourself.It is stainless in appearance but is magnetic.Cut items esp vegetables tend to stick to the side of the blade so when finely chopping I have to slide cut pieces off at times.CAUTION: Razor sharp, have cut myself several times over the last few months, be careful!

I had this same knife in my home in Shanghai, which I picked up at a local market and used for years. It has and holds a good edge that resharpens easily., While it doesn't have the most elegant of handles, it really shines in the curve of the blade and size which allows for quick accurate slicing and chopping. I find it has a nice motion on the board. An added bonus is its shape and size allow for easily scooping up the food you are preparing. And it's stiff thin blade allow for some really thin slicing! A bargain at its price. I feel most people who cook often will be pleasantly surprised how it compares to more expensive offerings which don't perform as well.