I just received the Nakiri today.
This is just a first impression, as I have not used it yet.
At first glance it looks like a Tamagahane, it's very western looking with a metal bolster and western handle.
The handle is a GORGEOUS mahagony, very well finished, with polished nickel silver rivets.
The nakiri blade looks like it's stainless, disguising that very lethal HAP 40 voodoo steel edge, It's very nicely polished.
Mine does not appear to have any fit or finish issues. It's a real looker!
The spine has minimal distal taper, the grind looks good, and the edge is thin, just the way we like em
With a pinch grip, it feels a little handle heavy. I am not sure if you guys in the trade would want to prep for a few hours in a row
with this one, it might feel tiring.
For us home cooks though, this Kohetsu feels like a winner!
I think for professional use, you guys might want to wait for the WA handled ones to come out, as those handles will probably be a little lighter and make the knife more blade heavy.
The edge OOTB is very sharp. I do not think anything more than an initial stropping before first use.
If I get a chance to use it this weekend, I will add to this post.