Nakiri Knife 6-5/8", High Carbon Steel Vegetable Cleaver, Razor Sharp Japanese Chef Knife for Meat and Veggies, Rust-Resistant Molybdenum Blade, Wooden Handle, Made in Japan

I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well.Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary.With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.

It's a soft stainless steel that sharpens quickly and is light and easy to handle. There are more expensive knives that do not perform as well as this knife does.

Pros:Durability and WeightThe Sekiryu "Chinese" Chopping Knife is a great overall product. The product is made in Japan, and with that offers great sharpness as well as durability. The knife is very well balanced, whereas the blade is not too heavy and the handle not too light; giving the person chopping very precise control (excellent for chopping very fast, although do be careful due to how sharp this thing is). In fact, the blade itself is very light, lighter than any other Chinese knife I have used (Note, I am Chinese and I have used the so call "cleaver" a lot).SharpnessDid I mention the knife was very sharp? You will have no problem slicing any vegetables or meats to thin little slices with this knife. I have been using the knife for a few weeks, almost every night, and the blade still perform great. Although, keep in mind most Chinese knife have cleaver-like blade because it is meant to be warn down and resharpened. I have no doubt a knife like this will last five to ten years if properly cared for.Cons:Feels Very BrittleYes, I did say the knife was durable and it shows in the craftsmanship. The knife will definitively last if one use it properly. However, the light-weight nature of the blade makes it feel very brittle. I almost fear using the knife on any real hard substance that would damage or chip it in anyway. When I tried cutting some small bones with the knife, it was very ineffective. Using it on bones for too long would definitively result in chipping the blade. My real problem with the knife (also the reason for taking a star off), is that it called itself a Chinese chopping knife when it is just a light weight knife. Even a cleaver does a reasonable job at cutting through bones.SummaryThis knife is by no mean bad in any stretch of the imagination. For meats (with no bones) or vegetables, this knife makes quick work of it. However, I would not call this a Chinese knife or a cleaver because it does a poor job of cutting hard material like bones. The quality of the knife is also better than many other I have bought, so I expect this knife will last a long time when only using it for vegetables and meats.