Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Combining high-carbon stain-resistant "super steel" with a one-sided, single-bevel design results in an exceptionally strong, razor-sharp blade. Holding its sharpness longer, a Shun knife offers simplified maintenance on top of its superior performance. Flipping the knife over shows a subtly concave backside created to resist sticking and avoid damaging food. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold

Product Description
The Nakiri knife is a traditional Japanese style, featuring a blunt, straight-ended blade, used specifically for chopping. This 6.5-inch knife features the one-sided bevel of the Shun Pro line and is broad enough to use with medium and larger pieces of produce and meats.Made in the ancient city of Seki, Japan, Shun Pro knives rely on extremely sharp 2.5mm blades, made of a single piece of Japanese VG10 steel for strength, called the Honyaki style in Japan. It offers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Sharper out of the box than other knives, Shun Pro knives feature a traditional Japanese blade, with a one-sided beveled edge and hollow-ground or concave back. Japanese chefs in particular prefer the single bevel because it can be honed backed to its original sharpness, even after hours of slicing, using a whetstone. In addition, the hollow ground divots on the back produce air pockets that remove friction when slicing, so food releases easily without any loss of flavor. The ebony Pakkawood handle, a highly durable combination of layers of white birch wood and resin, is designed in a ???D??? shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF approved for commercial kitchens. Shun Pro cutlery is suitable for right-handed users only and comes with free lifetime sharpening by the ma



Product Reviews
I have several Shun Pro knives, and they are probably my favorites out of my (ridiculously large) collection of kitchen cutlery. This particular knife is one of the most useful of all. However, knives of this design are probably not the best choice for the "average" cook. First, recognize that this is a single-bevel knife of Japanese design. Moreover, the "flat" side is actually slightly concave. This design has advantages and disadvantages. First the advantages. It takes a very sharp edge, and the excellent, relatively hard steel holds this edge very well. The concave "back" allows the knife to pass through foods much more easily than a conventional knife. Now the disadvantages. the single bevel causes the knife to "move" toward the flat side when you are making a cut. With a little practice, you can compensate for this and produce perfect, paper-thin slices -- but it does take a bit of practice. A second disadvantage is that you should not sharpen knives of this type with typical sharpeners. The beveled side should be sharpened to 17-20 degrees, and the flat side should be finished at near 0 degrees. Unless you are experienced and equipped properly, you should have this type of knife professionally sharpened. It should not be run through an electric sharpener -- even the Chef's Choice, which works OK for conventional knives. The blade has fairly little "rocker." It is best used for slicing and chopping (as opposed to the type of rocking action you can use with a typical chef's knife). This is an absolutely wonderful piece of cutlery if you are prepared to (1) learn the characteristics of a single-bevel knife; (2) sharpen it properly.

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