Dynasty Series 7" Nakiri Knife

I purchased this as a lower cost alternative to a VG10 blade that was just too expensive to justify. I kept this in the box, and did not use it until I had about 6 bacons to slice up. I was really pleased at the ease of use of this slicer. It gave me excellent, thin to thick bacon slices, and was sharp enough out of the box to do the job no problem. When finished, I simply stropped the blade, and returned it to it's original box. Very good product for medium to light slicing tasks. The blade was sharp, and did not dull with my amount of use. Stropped easily back to original sharpness. Nice balance and easy to hold and use. I am very satisfied for the price. I have had no issues with rust, and the blade came scratch free. Handle is comfortable. I have no complaints and it exceeded my expectations, so it gets 5 stars based on the value price and overall quality. I can recommend this product 100%.

I really like this knife. It has a good weight to it: hefty without being too heavy. The serrations are nice and deep, and very sharp, unlike other bread knives I've had, whose serrations are shallow scallops. It comes with a sheath to protect the blade when not in use. It also comes with a really nice presentation box, but it takes up too much space in my little kitchen, so I ditched it; the sheath is plenty of protection.The most important thing is that it works beautifully! I've been making a lot of sourdough bread during the pandemic, and it has a really sturdy crust. My other bread knives really had to work at cutting it, to the point that in cutting through the bottom crust of my bread, I'm pressing so hard on the knife that it's been gouging the heck out of my cutting board. The Kessaku bread knife, on the other hand, takes only a few easy strokes to slice all the way through my sourdough bread. The tough crusts barely slows it down. This means that I'm able to cut thinner, more reasonably sized slices of bread instead of thick slabs.I will definitely consider this company as I replace my other knives. Excellent quality at a great price. That's a combo that's hard to beat.

This is a beautiful, very well made knife that's well balanced, super sharp and most importantly it stays that way!I have a very nice collection of pocket knives, Spyderco, Benchmade, Kershaw, etc. and this is sharper than any of them!Don't go cheap, buy this one and enjoy it for decades.

I was extremely excited to see this on my dinner table... then I opened her up.Value:Out of these box this knife feels like what I've been wanting for ages. This is the knife to make my brisket presentation look so much better! The etchings are distinct and noticeable.Sturdiness:The blade is straight and durable, the handle feels like it should in the hand and the weight is just about perfect. She does feel just a smidge heavier in the butt (try saying that to your wife), but I think I like that... :pNow the shitty partPresentation:I really like how it came a cleaning cloth, it's own decorative box and "sheath". It'l be great to show off. However, the blade has VISIBLE AND NUMEROUS nicks where the sharpening stone/CNC machine was dull or malfunctioning and this wasn't caught by QA/QC. The butt of the handle was cut improperly and there's a visible break out in the handle material. The polishing on the steel has distinct imperfections in it, almost as though I can tell a story if how this went thru the processes of manufacturing. It looks like crap, take the monkeys at the zoo and irritate them pretty good then they'll throw this knife in your direction. From the reviews I read expected better.

Such a beautiful knife. I love collecting kitchen knives, and had never seen a knife of this kind. Every time I find a knife that I like, I always share with my wife. This one has become one her favorite. Love the soft serrated edge, and it cuts flawlessly. The price is fantastic for a knife of this quality. Don't know why I got labeled dissatisfied when I am very satisfied.

I been using Cleaver forever! We used to own several restaurants and I used Many Chinese cleavers. So I would consider my self an expert at using this particular style of chef knife. They don't need to be Damascus or shun expensive looking blades or Mercer $300 or whatever you think is better. They just need to be functional and get the job done for the average home cooker. Most Chinese chef don't really care the quality of their chef cleaver knives and that all we use, we don't use any other style of knives. So blade quality really does not matter except it gets the job done and we can re sharpen them for the next task. Usually we don't use stainless steel cause they used to suck and won't hold an edge longer than the high carbon steel cleavers. The high carbon steel cleavers will rust but the food or vegetable will make it a patina in less than 1 week or 1 month of continuous use. But for the average joe this is too much work to make it not rust. So to get a stainless steel is probably the way to go now and quality has improved quite a lot over the years. So the quality of this cleaver is excellent regardless of price! If you want more from any cleaver it's just cosmetics not the function. You cannot buy more function than what it is designed to do. The handle is kind of slippery when wet but it's ok not a big deal. It's better that way so no food or animal blood can stick to it. The size is a tad bigger than the vegetable cleavers or Japanese cleavers which is what I want. I don't think it can cut through large bones because the blade is sharpened very thin but it can handle everything else I'm sure. If you want to cut through bones then get the bone cleaver this is not it. The rockwell hardness of this blade is pretty hard they advertise 58+ the + is questionable so I'll say it's probably 56 to 58? Cleavers are designed where they don't have a lot of give or flex it's not a katana sword where the spine is allowed to flex to avoid breakage or like a Mechet. These cleavers can't do that. So you can spend few hundred dollars and buy a custom cleaver and forged with the tradition japanese sword forging style or whatever it's gonna be you'll end up with the same result. it will chip if it's a thin blade and it will cut bones if it's thick. This cleaver fall right in between. Any cleaver will chip if it's not specifically advertised for chopping through bones I don't care how expensive or custom your knife is, it will chip. This cleave works really well is all I have to say. Some cleavers are sharpened 1 sided and the other side flat this cleaver I checked it's sharpened on both sides which doesn't matter much to me I don't think it makes any differences. So the reason I picked this one is simply rockwell 58 and paid a little more than the $30 cleavers for the G10 handle cannot rot like wood handles plus it looks ergo and it's the 21st century people we need to use high tech material save the trees.

Decent blade material. Very sharp, but the handle was poorly made. The rivets used to attach the handle where not flush and a little sharp.

Se siente comodo y tiene buen filo

really comfortable and easy to use. slice in meat like in butter.

Good one. Thank you.

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