Hey all. Well I might be looking into getting one of the Dojo nakiri's for use at my work since I normally do a good bit of vegetable prep and the fact that I like nikiri's (First Japanese blade ever) and I was wondering how well they were. From what I've read, the f&f aren't the best and at 55$ I wasn't expecting the world. But the steel is blue and I've yet to own a knife that is made from it and has stainless cladding so care goes down a little (I own carbon so I know how to care for it) So what do the rest of you guys who own one or know someone think about them? I would also like to know of any others you might consider. Thanks again.