Nakiri knives are specialized in cutting vegetables.
This one is single-sided, so it is for the more experienced, especially in slicing.
It needs to be washed/dried after each use to properly maintain its wood, and a little oil every now and then.
Very good but not perfect, mine wasn't 100% straight and the ring that holds the handle has started to loosen a bit, I've had it for almost a year.
Nevertheless, it is one of my favorite knives and its handle makes it stand out.

Small, with an intermediate size between an everyday eating knife and a regular chef's knife, it makes it ideal for all tasks.
With this, I cut large pieces of meat into steaks, and with this, I eat them!
So it can become the only knife that anyone will use and it is enjoyable to use.
Exceptional metal and sharpening, very sharp, and with 3 minutes of touch-up twice a month, it will always remain like this.
If you don't collect knives and you are looking for the one and only that will upgrade your experience in the kitchen without costing a fortune, well, this here is it!

The best I have ever held in my hands as a knife.
There is a slight cut on the right side of the front part of the handle, which may bother left-handed people.
The handle is very good and has a good grip because the wood is not completely smooth.
If you were like me, torn between this and the KAI WASABI, I would recommend this one.
It has by far a better handle, the blade is harder at 58+-1 HRC, and it is more beautiful than the other