Finding the best shun knives nakiri suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Reviews
1. Shun Premier 5 1/2'' Nakiri Knife
Feature
Forged from durable stainless steelComfortable PakkaWood handle
Hammered Tsuchime finish
Dishwasher-safe but hand-washing recommended
Blade measures 5.5L inches
Description
The Shun Premier 5 '' Nakiri Knife is the ultimate chef's knife for high-quantity chopping, slicing and dicing. Forged of durable stainless steel, this extremely versatile blade features a hammered Tsuchime finish and a straight blade, edge, and spine. With an ergonomic wooden handle, the Nakiri slices straight down for swift, precise work. NSF certified. About KAI USA Ltd. For more than 100 years, the highly skilled artisans of KAI USA Ltd., home of Kershaw knives and Shun cutlery, have been producing blades of unparalleled quality in the spirit of the legendary swords smiths of Japan. For more than three generations, they have been dedicated to listening to the voices of customers and providing products that contribute to a more tasteful life. Incredibly sharp edges partnered with a stunning aesthetic set Shun and Kershaw knives apart from others. A tradition of excellence combined with the newest technology and advanced materials makes every knife a functional work of art. Forged from durable stainless steel. Comfortable PakkaWood handle. Hammered Tsuchime finish. Dishwasher-safe but hand-washing recommended. Blade measures 5.5L inches.2. Shun Classic 10-piece Knife Block Set
Feature
Set includes: 3.5-inch Paring Knife, 4.5-inch Honesuki Knife, 5-inch Hollow Edge Nakiri Knife, 6-inch Utility Knife, 7-inch Santoku Knife, 8-inch Chef's Knife, 9-inch Hollow Edge Carving Knife, 9-inch Combination Honing Steel, Shun Multi-Purpose Kitchen Shears, 13-slot Deluxe Bamboo Knife BlockVG-MAX cutting core with 34-layers (each side) and stainless Damascus cladding
Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 16 (each side)
D-shaped ebony PakkaWood handle is strong, durable and resists moisture
Handcrafted in Seki, Japan with a limited lifetime warranty; Hand wash with gentle dish soap and dry immediately
Description
The Shun Classic line features beautiful Damascus-clad blades with D-shaped ebony PakkaWood handles. The razor-sharp blades offer top performance. Shun's proprietary high-performance VG-MAX steel provides incredible edge retention. Blades are handcrafted of durable clad with Damascus stainless steel, ground and bead-blasted creating a flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to hold. Handcrafted in Seki, Japan with a limited lifetime warranty.3. Shun DM0760 Classic Asian Chef's Knife, 7-Inch
Feature
Japanese chef's knife also known as gyuto, it is a thinner, lighter blade than traditional chef's knivesMade from vg-10 stainless steel clad with 32 layers of high-carbon stainless steel
Patterned, layered surface; stunning look of damascus steel with ultra-sharp 16-degree blade angle and incredible blade edge retention
Black laminated PakkaWood D-shaped handle provides maximum comfort and reduces friction
Hand wash and dry; limited lifetime warranty; made in Japan
Description
Also known as the gyuto knife in Japan, the Shun classic asian chef's knife is the Japanese equivalent of the chef's knife; an all-purpose knife. The blade is thinner than the traditional chef's knife, but still offers plenty of knuckle clearance when cutting on a board. If you're looking for a lighter, more nimble multi-purpose kitchen knife, the shun classic asian cook's knife is sure to become your go-to knife for a wide range of dicing, chopping, and slicing tasks. The right knife for the right job-The shun classic lines has them all ultra-thin and incredibly sharp, shun classic knife blades feature a 16-degree blade angle making the blade flexible, but much sharper than traditional western knives. Crafted in seki city Japan, The shun classics are forged in the tradition of samurai sword making and are known world-wide for their incredible edge-retention. Each blade has a core of vg-10-inch super steel-inch with a pattern damascus cladding of 32 layers of high-carbon stainless steel-16 layers on either side. The ebony d-shaped Packwood handle has that sleek, sophisticated look that makes these knives feel more like art, than instrument. The d-shape fits naturally in the hand, for a comfortable grip, regardless of the length of the cutting task at hand. This wood-grain pattern not only enhances the knife's beauty, it also adds durability and stain resistance, and reduces friction when cutting. These heirloom quality knives will be a prized treasure you'll want to pass down to family for generations.4. Shun VB0706 Sora Chef's Knife, 8-Inch
Feature
8-Inch Sora Chef's Knife by ShunSora knives feature a VG10 cutting core with stainless steel on either side, creating a san mai edge that provides stain resistance
Blades have a mirror-polished Japanese 420J blade upper and a 16-degree cutting edge on either side
Made with a traditional handle design in easy to care for textured TPE polymer
Hand wash only; made in Japan
Description
Chef's knives are tapped to do multiple tasks around the kitchen, and the Shun Sora 8-Inch Chef's Knife will become a go-to knife in your kitchen. Sora, in Japanese, means "sky". Let your imagination take you-the sky's the limit with what you can do with your Shun Sora Knives. Featuring our proprietary composite blade technology that brings together a VG10 cutting edge, clad with one layer of stainless steel on each side to create a san mai edge, with a mirror-polished Japanese 420J stainless steel upper. Boasting a razor-sharp 16-degree cutting angle on each side of the blade, Sora puts all the high-performance technology where it's needed most: the cutting edge. Laser-cut, 2-sections are fit together and braze welded to permanently join them. Blade shapes and handles are designed for traditional Japanese knives, while the beautiful wavy pattern on each blade is reminiscent of Japanese sword hamon lines. Each handle is made with a textured TPE polymer handle that provides balance, and is easy to maintain. The texture of each handle provides a tacky surface when wet, making them superior to use around juicy fruits, vegetables and meat. A stunning Shun knife at an incredible price point; you can afford to have one in every style!5. Shun Pro 6-1/2-Inch Usuba Knife
Feature
6-1/2-inch knife for slicing and peeling vegetables or garnishesGraffiti-etched blade made of pure high-carbon VG10 steel
Traditional Japanese single-bevel edge and hollow-ground back
D-shaped PakkaWood handle; washing by hand recommended
Measures 12 by 4/5 by 2 inches; limited lifetime warranty
Description
A useful addition to any cutlery collection, this versatile Usuba knife by Shun features a substantial blade that measures 6-1/2 inches long. Use the knife for slicing and peeling vegetables or garnishes. It also works well for creating the perfect vegetable slices for sashimi.
Like other knives in the Shun Pro line, the knife features a marvelous graffiti-etched blade made of pure high-carbon VG10 steel, which holds a razor-sharp edge longer than other premium steels. The blade's acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the Shun logo neatly into the overall arrangement for a distinct and professional look. The knife also comes equipped with a D-shaped PakkaWood handle for a comfortable, secure grip. Though dishwasher-safe, Shun recommends washing the knife by hand for best results. The knife measures approximately 12 by 4/5 by 2 inches and carries a limited lifetime warranty.
From the Manufacturer
Beautiful graffiti-etched blade with PakkaWood handle.
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Pro Series
Why Buy Shun Pro
For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped PakkaWood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. For those chefs who are truly into the Japanese method of cooking, the wide Shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. Knife styles in this line include the Deba (a multi-purpose prep knife), the Yanagiba (a long slicing knife perfect for sashimi), and the Nakiri (a vegetable chopping knife). These knives are essential for cooks who are seeking to prepare true Asian cuisine.
NSF certified for use in commercial kitchens.
Key Features
- These knives feature a 1/2-inch wide Shinogi and single-bevel blade design preferred by Japanese chefs, to maintain cutting consistency, a critical element in Japanese cooking
- Traditional Japanese blade design for the ultimate knife connoisseur--single-beveled edge with a hollow ground (or concave ground) back; this means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts
- Constructed of 2.5 mm of pure, high-carbon VG-10 stainless-steel "super steel", composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium
- Single bevel edge, designed for precision cuts, slices efficiently and stays sharp over time
- These knives can easily be maintained by sharpening on a fine-grit whetstone or through professional sharpening
- Honyaki-style knife construction, consisting of one piece of steel
- Due to the single sided bevel design, Shun Pro knives are best suited for right-handed cooks
- D-shaped Pakkawood handles
- Sharpened using 1000 grit whetstone
- Hand wash and dry recommended; limited lifetime warranty
Highlights
Honyaki Method of Knifemaking
Whereas a knife made by the kasumi method has a cutting core jacketed with another steel, honyaki knives are made from a single piece of steel--usually very hard, high-carbon steel. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time.
Because of the hardness of the steel and the precision of the processes needed to "treat" the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. The Shun Pro line, which features traditional single-beveled Japanese blade styles, is made by this method.
PakkaWood
PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
| Specifications | |
|---|---|
| Blade Material: | VG-10 hardened Japanese steel, made with 2.5 mm blade stock, brushed for a matte finish. |
| Bevel: | Single-beveled with hollow-ground back. |
| Cutting angle: | 16 degrees (comprehensive angle 16 degrees). |
| Handle Material: | Pakkawood (resin-impregnated hardwood); D-shaped handle, only available in right-handed version. |
| Sharpening recommendations: | Regular sharpening (as needed) with a whetstone. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife's edge across the whetstone at a 16 degree angle. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness. |
Professional Manufacturing
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6. Shun Edo BB1513 6-1/2-Inch Single Bevel Usuba Knife
Feature
6 1/2-Inch Edo Usuba Knife by Shun; traditional vegetable knife for the professional Japanese chef; Chop and slice vegetables with easePrecision forged from one solid piece of VG10 "Super Steel" and "zero-balanced" allowing knives to do all the work
Hammered "tsuchime" finish creates air pockets for natural food-release, reducing knife drag
Resin-impregnated Pakkawood handles provide added strength and moisture protection; handle shape is comfortable and reduces hand fatigue
Knives are hand-crafted featuring ultra-sharp 16 degree cutting edges; widened bolster shape encourages proper grip and reduces forearm fatigue
Description
The traditional vegetable knife for the professional Japanese chef, Usuba knives are shaped to chop and dice vegetables with ease, while preventing vegetable skins from tearing or cracking. The blade height allows for knuckle clearance when chopping on a cutting board and is essential when poised to work on lengthy tasks. Designed for power and precision, Shun Edo knives feature Shuns most advanced ergonomic handle design and blade geometry. Every aspect, from the shape of the blade to the way the handle fits snugly into the users hand, has been designed for maximum comfort and control. Razor-sharp blades, handmade from pure VG10 "super-steel", allow the weight of the knife to do the work. Each blade features mirror-polished edges and a hammered ("tsushime" in Japanese) finish for supreme cutting performance while creating natural food release from the blade. Each knife is sharpened by hand to an extreme 16-degree cutting edge, making them among the sharpest available. The name "Edo", the ancient name for the city of Tokyo, celebrates the Japanese styling of these knives, made in the tradition of Japanese sword-making. Handles are made from resin-impregnated Pakkawood for strength, durability and moisture protection, while their contour provides maximum comfort. The heavy bolster encourages proper knife grip, while handles feature a slight elevation to allow full contact between the knife and cutting surface without the chefs knuckles getting in the way; while their "zero balance" provides additional ergonomic comfort. All Shun Edo knives are NSF certified for use in commercial kitchens.7. Shun SWT0728 Kanso 6.5-inch Hollow Ground Nakiri Knife
Feature
Kanso Nakiri knife designed for cutting vegetables; features a straight blade to reach the cutting board without a push or pull as with other knivesKanso is a design principle influenced by Zen philosophy; it means "simplicity", but simplicity achieved by eliminating the non-essential
Full tang construction for balance and strength; blade is made of Japanese AUS10A steel-an upper-end, highly refined steel that takes and retains a razor-sharp edge
16-degree cutting angle on each side cuts cleanly and helps preserve food's freshness and best taste; hollow-ground feature provides easy food release
Handle is made of Tagayasan wood (known as iron sword wood) notable for its denseness, durability and beauty; angled for a chef's grip and precision cutting
Description
Nakiri knives are designed to make quick work of slicing vegetables for a Number of dishes and recipes. Nakiri knives feature a straight blade to reach the cutting board without a push or pull as with other knives. The hollow-ground feature creates air pockets so foods do not stick to the blade. Kanso is a design principle based on Zen philosophy. It means "simplicity," but simplicity that is achieved by eliminating the non-essential. In Kanso, we took away anything that doesn't matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. The steel is Japanese AUS10A-highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. Kanso's heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The handle is made of Tagayasan wood, sometimes known as "iron sword wood." the handle contouring enables an easy chef's grip. Full-tang construction provides strength, balance, and easy cutting control. Like all Shun knives, Kanso is sharpened to a 16 Degree cutting angle each side to cut cleanly and help preserve food's freshness and best taste. Hand-crafted in Seki City, Japan, Kanso is essential simplicity: a simple kitchen knife that simply performs.Conclusion
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