I keep seeing some good deals on the Wusthof Classic Fine Edge Nakiri Knives. Is it any good? Many years ago I bought a Wusthof Classic Santoku with cullens and it was a total waste. It was built like a German Chef''s knife and cut like it.
Is the Wusthof Classic Fine Edge Nakiri Knife built like a descent Asian Nakiri? Has anyone handled one in person?