Shun Classic Nakiri Knife

A Nakiri is a traditional Japanese vegetable knife designed specifically for slicing, dicing, and chopping produce. Unlike a chef's knife, which has a curved blade for rocking, the Nakiri features a straight edge that allows for a clean, efficient push-cut motion.

The small indentations, often called granton edges, create tiny air pockets between the blade and the food. This helps prevent sliced vegetables from sticking to the side of the knife, allowing for faster and smoother prep work.

VG-MAX is a proprietary steel that allows for a much sharper edge and superior edge retention compared to standard stainless steel. It is harder and more durable, meaning you will need to sharpen it less frequently while maintaining a razor-sharp performance.

The D-shaped handle is ergonomically designed for a right-handed grip, fitting into the palm of the right hand for extra control. While left-handed users can still use the knife, they may find the handle shape less comfortable than a traditional symmetrical handle.

While the blade is corrosion-resistant, it is not rust-proof. To keep the Damascus steel in top condition, always hand wash and dry the knife immediately after use, and avoid putting it in the dishwasher.

Because this knife has a 16-degree double-bevel edge, it is best maintained using a whetstone or a pull-through sharpener specifically designed for Japanese-style knives. Avoid using standard western-style sharpeners, which are typically set to a wider 20-degree angle and can damage the finer edge.