So I received my naikiri earlier today and instantly started on some basic vegetable prep. I filmed a video but it turned out rather poorly.
First thing you notice is that when you pick up the handle, it's unfinished. the handle is sanded to maybe 120 grit with no oil or seal applied. This isn't a problem as it probably shaved some dollars off the final price tag, it also gives me the option to seal it myself.
The OOTB edge was very nice quite sharp and I'd say around 8k as it was a more polished finish than my 5k stone.
I wasn't overly impressed by the grind at first, it was decent at chopping due to the amount of weight for how short the knife was but lacked a certain luster. However being white #1 this was an easy and rewarding task to undertake.
To elaborate on the edge I was finding the tip wedging when dicing onions, specifically on the vertical cuts. This is expected as it has no distal taper (well it has no tip at all)
I began to thin behind the edge, I didn't take a large amount off but made sure I was evenly grinding, using a sharpie. After than I resharpened the blade and then refined it with a 5k stone.
The blade is now stellar, drops through potatoes like no one's business along with chopping like a dream, never had a knife that chops veg so well. Green onions are comical to chop along with leaks and celery, it's just effortless and fun!
Also the Kurouchi finish was nice, smoother and more polished than I expected but adds a nice rustic looks to your knife bag compared to the other shiny ones.
Definitely a great pick up for someone wanting to know how to sharpen as it produces results FAST! I finished sharpening the blade start to finish quicker than my Shun. The time was about double for the Shun and the results are close but not on the same level.
For 60 dollars you can't really go wrong, even if you're sticking with the OOTB edge for a while you would still enjoy the hell out of this blade.