The Nakiri is a classic Japanese kitchen knife, designed for chopping, slicing and dicing vegetables. Although it resembles a cleaver, it should not be used as one. It is not suitable for rough tasks such as splitting bones. It is perfect for prepping vegetables, herbs, and fruits finely and quickly.
Shun classic knives are renowned for their razor sharp cutting edge. They are made in Japan where samurai sword making gave rise to crafting these exceptional knives. Shun uses extremely hard VG-MAX steel as its core and layers it in 34 layers of stainless steel on each side of the blade. The layers of stainless steel protect the VG-MAX steel and provide the engaging Damascus finish. Sharpening to a 16 degree angle on each side allows for paper thin slicing. The cutting edge is hardened to 61 degrees Rockwell so it will rarely need sharpening. These knives have narrower, lighter blades that reduce fatigue when compared with most Western knives.
The handles are D-shaped for an ergonomic fit. They are extremely durable and moisture resistant. The blonde Pakkawood handles have a classic presence and the metal end cap serves to protect and balance the knives.
Shun knives should be washed by hand with a non-scratch cloth or sponge, warm water, and mild dish soap. Rinse thoroughly and dry immediately. Never put these knives in the dishwasher as the chemicals in dishwasher soap can damage the finish. Avoid cutting on glass, ceramic, or stone boards as they will damage the knife.
