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Naniwa pro 1k, 5k, rough side leather strop, and a few very light passes again on the 1k!

Holds up exceptionally well in the pro kitchen, there’s a reason why you see these everywhere! No fuss stainless, thin (but not lasery thin) 70/30 . Really performs well and doesn’t wedge in my experience, even on harder produce when sharpened to the correct angle. Great edge retention as well. Definitely not bone smashing sturdy, but the knife can take a reasonable beating. And the aesthetics are timeless, and the more worn the knife gets the better it looks, so you really don’t have to baby this guy. I also don’t find the spine or choil to be discomforting at all; sure, not as polished and rounded as other knives in this price range, but it’s practically unnoticeable, even through hours of use. Great balance point as well, just at the bolster, and the weight of the entire knife is quite light, even with a relatively thicker spine than most Japanese knives. I find that the balance and the thickness of the spine make usage easier on my wrist, I don’t feel like I need to grip the knife so tightly for control. 10/10!

Really fun learning to sharpen asymmetric bevels on this guy, and honestly for $115.00, this knife is sick. The grind really isn’t very thick, and honestly didn’t wedge at all through onions/carrots. Was able to get it screaming sharp with relative ease as well, and it’s held up quite well. Get one!

Bought on impulse after turning a profit from selling a bunch of my knives. Thought this would be my grail, but a grail can’t just sit on the knife rack. Admiration for a knife like this comes in the form of use, in which it gets none. It’s practically BNIB, only used on an apple and some paper towels. Never sharpened, honed, or stropped. Got it from https://www.hamono.nl/en/nenohi-nenox-premium-amber-sujihiki-230-mm.html I paid some pretty hefty import fees, in total paying $890. Due to just the few test cuts, I’m selling it for $860.00USD

I’m sure differences are kinda nuanced but would love to hear some input