Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle Victorinox Fibrox this is CARBON steel

this is CARBON steel

so you can easily keep them sharp just like you would any other kitchen knife

functional and somewhat unusual knife

Perfect for use as a bread knife or for slicing nearly anything in the kitchen

I use a Misono UX10 150mm petty knife at home pretty much daily and I love it

Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle Victorinox Fibrox this is CARBON steelThis knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super sharp and so makes a fantastic all around kitchen chopper (note: it's NOT a cleaver, so don't use it like one frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives