Shun Classic 6 1/2" Nakiri Knife

Very nice knife. Top quality .I purchased it in 2014. Now, 11 years later, I’m still using it daily. I’m considering send it back to shun for free sharpening service.

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

Good lord what an amazing knife. I’ve been using Cutco knives for years and I’m having a hard time with resisting the urge to replace all of my perfectly fine cutlery with Shun’s knives.

Easily my favorite knife, and that’s saying a lot!I’ve been growing my collection of Shun Classics for about four years now. Each definitely serves its purpose. The Nikiri, though ... man, it’s essential. I don’t eat a ton of vegetables, but when slicing, dicing or mincing them, there’s nothing better for the task. The weight and balance are perfect, the blade was super sharp upon delivery and, as it’s straighter than pretty much all the other blades, I’d have to say it’s probably the easiest to sharpen. I’m not an amazing cook and my knife skills are definitely wanting, however, once you learn to slice, rather than chop, these Japanese knives make perfect, precise cuts and actually are a joy to use. Lastly, as with the other Shun Classics, the Damascus cladded blades are eye catching.I have their slim walnut knife block but, as my collection’s recently outgrown it, I always have a knife or two out (... admittedly on display) in my makeshift prep area). I’ve just ordered a magnetic strip to hang the knives I need for the meal I’m prepping. The Nikiri will likely be a permanent fixture there as it’s definitely my favorite to look at!

The balance on this knife is phenomenal and the way that balance couples with the keenest edge of all my knives makes processing something like a burdock root crazy easy. This was my first “good” knife, and I’m afraid I’m spoiled for anything else.

I liked the idea of a Nakiri for preparing vegetables, so I bought a very cheap ($9) knife to see if I'd like it - and that knife lasted me two years; now I know I like the style, I decided to get a good quality one, and I like the look of Damascus steel knives, so I chose the Shun - and it is a real pleasure to use. The handle is comfortable, although not especially ergonomic, and the blade is thicker than my cheap knife - but it holds a razor sharp edge for a long time, and cuts effortlessly through the toughest veggies. I like the extra weight and feel of quality - but if you use a Nakiri for long periods or prefer a lightweight knife, this might not suit you as well as it suits me.

This knife is a little heavier than my Santoku knife. It's well made and super sharp, just like you'd expect from Shun. It cuts through vegetables cleanly and effortlessly. I have also used it to cube raw chicken, but it's main function is for produce. Slicing shreds of iceberg lettuce for tacos, cubing tomatoes, or simply cutting root vegetables for stew is a breeze with this knife.As with all quality knives, make sure you wash this by hand with a sponge or natural bristle brush. I keep my knives on a magnetic strip, but a block is good too. Cutting boards used with any good knife should be wood or bamboo. Plastic is okay too, but will take a beating wit these types of knives. This is a good knife for anyone who cuts a lot of vegetables, but doesn't feel that a full sized vegetable cleaver is for them.I really like this knife and feel it was worth the price. I have replaced all of my German knives with Japanese ones. German knives are great, but I have found that as long as you care of the knives correctly, the Japanese ones do a better job. I have 7 Shun knives in my collection, plus the honing steel and the utility scissors​. I can't get enough of these knives. You can go to the Shun website and fill out a warranty form to have them sharpen your knives once as year as well.

Chipped blade after a couple of uses. Product has no mention of warranty, so money wasted.