Shun Classic Nakiri Knife

The Nakiri is a specialized Japanese vegetable knife designed with a straight edge and a blunt tip. Unlike a chef's knife, which uses a rocking motion, the Nakiri is intended for straight up-and-down chopping, making it ideal for processing large quantities of produce quickly.

VG-MAX is a high-performance stainless steel that holds an exceptionally sharp edge for longer periods. With a Rockwell hardness of 61, it is harder than standard kitchen knives, allowing for a thinner, more precise edge that glides through vegetables without crushing delicate fibers.

The D-shaped handle is specifically contoured for a right-handed grip. While it provides excellent control and comfort for right-handed cooks, left-handed users may find the asymmetrical shape less ergonomic.

Pakkawood is a moisture-resistant composite, but it should still be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher, as prolonged exposure to moisture can eventually compromise the handle material.

Yes, because the edge is ground to a 16-degree angle per side, it is thinner than traditional Western knives. To maintain this precision, you should use a whetstone or a sharpener specifically designed for Japanese-style blades rather than a standard pull-through sharpener.

No, this knife is designed exclusively for vegetables. The blade is thin and hardened for precision slicing, so attempting to cut through bones, frozen foods, or dense proteins can cause the edge to chip or crack.