Testing high carbon steel knife from Seki, Japan

Seki Japan was once the center for samurai sword making, and now a hub for quality everyday knives. I was curious when a knife maker from Seki reached out for me to test their Santoku knife.
High carbon steels are stronger than their low carbon alternative, and retain sharp edges for longer. Due to more costly production, quality high carbon steel knives often carry a premium. This is a no-frill, moderately priced option that is sharp and comfortable to use - comparable to Shun knives I’ve bought in the past, and more light weight and well balanced.
If interested, you can get additional 10% off with my link & code:
nakano-knives.com/workdaygourmet
Code: WORKDAYGOURMET

[@pen_meme]

The cuts were awesome

[@thebeselefa6642]

High-carbon steel 🔥

[@workdaygourmet]

Details in description. If interested, you can get a discount with my link & code:
Link: nakano-knives.com/workdaygourmet
Code: WORKDAYGOURMET

[@warriorpuppy1919]

It's not normal to eata radish whole??

[@workdaygourmet]

Bit too strong for me raw, but I've known ppl who munch on whole cloves of garlic, so good for you if you can handle it!