Classic 6.5" Nakiri Knife | Handcrafted Japanese Vegetable Knife, Slicing Tool, VG-MAX Core, Damascus Stainless Steel Cladding, Pakkawood Handle

Stays sharp for so long! Had it for over a year and isn’t due for sharpening yet. Slices through tough vegetables like onions, carrots so easily. Make sure only used for vegetables and not meats because meats will dull the blade. Completely worth the money. Favorite cutlery I own! Gifted to my boyfriend’s parents because I loved it so much! Highly recommend.

Bought this to be my everyday at work as a prep cook. By FAR the best knife and prettiest I've ever owned. Literally can hold it with two fingers and it slides right through tomatoes with almost no pressure. It has some weight to it and is perfectly balanced. I couldn't be happier with my purchase.

This is my first Japanese knife, and I'm already a convert. It's simply a joy to look at and use. I look forward to picking it up every time. And since I chop at least one vegetable basically any time I cook, it seemed to make sense to have a specialized vegetable knife. Why not? If you're worried about the D-handle because you're a lefty: don't. It's very subtle. You might not even notice, if nobody told you.One very minor negative: it came out of the box with a somewhat strong artificial/chemical smell, which I attribute to the pakkawood. If you didn't know, it's a manufactured material–basically wood veneers and resin, as I understand it. The smell abated somewhat after an initial wash, and it's mostly gone after a couple days airing out. But I get a little wary of anything that's off-gassing VOC's and the like...if that's a concern for you. I do like this material; it's most of the feel of natural wood, with none of the maintenance or worries (so I'm told).This is, by some margin, the best factory edge I've yet seen on a knife of any kind. No joke. It is *almost* hair-popping (I can feel it grab) and it glides through paper with a whisper. I happen to sharpen knives as a side-hustle, I'm a bit obsessive about my own blades, and I had planned/expected to take this right to the stones as I would any new knife (likely setting a new angle). With this one, though, I wouldn't be able to improve upon it much. If a customer brought it to me, I'd hand it right back. I certainly wouldn't change the angle. They claim 16º per-side, and while it is quite a thin knife, I'm still *slightly* dubious as the bevel is almost invisible. Regardless, I wouldn't monkey with it. Any additional sharpness would be superfluous, so there's no reason to risk durability by overdoing it.It definitely seems to favor a slicing motion, versus the "rock and chop" that I'm used to doing with chef's knives. Tap-chops work, too, but will surely dull it faster. Sometimes I have to remind myself that just because I *can* make translucent-paper slices, doesn't mean I *should* for every recipe. I don't think that's a downside.

This is one of the best knives in my collection. I am an experienced cook but have never tried a Nakiri knife. This was on sale at Amazon, so I decided to test it. I discovered it is perfect for vegetables and other soft items. It is also ideal for making julienne or a fine dice of garlic or onion, and is as sharp or sharper than the Shun 8" Chef's Knife that I also own.If you can afford it, this is a must-have for your knife collection!

This knife is very sharp, I am very satisfied with it.

Great Japanese knife, The quality is very nice, it cuts fantastic.

Wife love weight and handle. Uses it daily.

I have a range of Shun knives - paring, chefs 5 and 8 inch, chopper and carver. The is my last one that I will need - it arrived this morning. Well packed as always, on unpacking looked beautiful. I washed in warm soapy water and immediately tried it out.Fruit salad, pineapples, mangoes, kiwi, strawberries - all prepped great....and did not stick to blade on cutting. I was so sharp, really sharp. I will keep it this way with my Chefs Choice 15Xv sharpener.I then prepped some red pepper, tomatoes and other veg....clean cuts without effort.Using the knife was really easy, well balanced, easily handed. Maybe a little bit heavier than some I have held but I like the heft, its reassuring without requiring effort to wield - Really good knife...love it

Couteau de très grande qualité. Coupe parfaitement bien. La poignée est confortable et la couleur très belle.

Quality knives are not cheap but Shun are good value. The feel is superb, handle just about perfect and the edge like a razor. I tickle it once a week on a whetstone (1000 grit) and keep it sharp enough to shave with.Around £150 for such quality seems value to me, especially when I expect to leave it as a legacy to my son.

I'm really enjoying it a dedicated fruit and vegetable prep knife. I personally reset my edge bevel to 17.5 degrees to give it a little more toughness so that I don't have to baby it - it cuts just as well with a more durable edge, and nicely polished edge.It is a little heavier in the hand compared to traditional Japanese nakiri or the Mac version, but overall it provides a good level of heft and is similar to a typical 8" cook's knife, so it's perfectly acceptable. Extra points for looking good on the knife rack! Recommended purchase!

Un grande classico della coltelleria giapponese. E' un coltello tipicamente dedicato al taglio delle verdure. La forma è quella di una mannaia stretta, con doppio filo. Si usa con movimenti dall'alto in basso e non come molti coltelli "occidentali" dove si usa anche oscillare il coltello avanti e indietro.Spesso si confonde con il coltello Usuba, che è relativamente simile ma di forma leggermente piu irregolare e soprattutto con un filo solo (come i coltelli Yanagiba per sfilettare il pesce). Il Nakiri si usa per tagli di tutte le verdure mentre l'Usuba serve essenzialmente, ma non solo, per la tecnica “katsuramuki”, usata soprattutto per pelare e affettare daikon, cetrioli o altre verdure cilindriche in un nastro sottilissimo e continuo, come un foglio.Detto questo, il coltello Kai della serie SHU è un alto di gamma del produttore, secondo solo alla ben piu costosa SHU PRO SHO. Questa linea professionale usa la tecnica dell'acciaio damascato che, oltre ad essere particolarmente duro e resistente, imprime una texture molto caratteristica al coltello. La produzione avviene con alcune fasi manuali (la serie superiore è quasi interamente fatta a mano, al doppio del prezzo).UN coltello di questo livello deve essere trattato con riguardo. Non va lavato in lavatrice, ma a mano. Va usato un fodero di protezione per far durare piu il filo. Molto consigliato, se non si usa per qualche tempo, pulirlo e proteggerlo con il tradizionale olio di camelia (sempre venduto dallo stesso produttore), che neimpedisce l'ossidazione. Comunque è pur sempre fatto in un acciaio molto resistente.Il coltello è leggero, ben bilanciato e taglia BENISSIMO. Fare molto attenzione. Il manico è in legno pakka, come tradizione vuole.Se proprio bisogna trovare qualcosa da ridire io suggerirei al produttore di inserire un fodero di protezione come dotazione. La confezione è decente, ma non lussuosa.Per finire, se considerate un coltello di questo livello, probabilmente ne farete un uso intenso e non ve ne pentirete mai. Se siete piu attratti dal collezzionismo e siete inguaribili edonisti, piu che chef di rango, considerate anche il costosissimo modello superiore.Con riferimento al prezzo, dato il livello non consideratelo caro. Se invece lo ritenete caro date una occhiata alla linea SEKI MAGOROKU sempre dello stesso produttore , buona per l'uso quotidiano, produzione industriale, buono ma non comparabile con questo.

Excelente calidad, de lo mejor que puedes encontrar en cuchillos de este tipo