Kikuichi’s Semi-Stainless series holds a fantastic edge. Professional chefs love a carbon steel blade edge and this this proprietary steel has a high carbon content which means it performs like a carbon steel blade. It won’t rust like a carbon blade, but will patina. It’s recommended to cultivate the patina. Strong and substantial without feeling heavy this blade takes a fine grained edge and holds it well. Nakiris are typically a double bevel knife specifically designed to work with vegetables. The design is derived from the Japanese single bevel Usuba with a very thin spine, squared tip, wide and straight profile.