櫸木單刃切菜刀

The single-edged blade rocks through parsley and onions way faster than my old knife, and the beechwood handle feels solid without being heavy. Cleaned up with a quick wipe, no rust spots yet after a month of near-daily use.

I've been mincing garlic and herbs with this thing every night since it arrived, and the single-edged blade just rocks through everything without me having to press hard. The curve makes it easy to keep the rocking motion going, so my wrist doesn't get tired like it did with a regular knife.

Chopped a whole pile of herbs and onions with this thing and it went through everything without bruising the leaves. The single-edged blade is a nice touch because I can rock it back and forth one-handed. Handle's light enough that my wrist doesn't ache after a big batch of salsa.