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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Asian & Santoku Knives › Shun Pro 6-1/2-Inch Nakiri Knife

Shun Pro 6-1/2-Inch Nakiri Knife

100% Positive Reviews


Pros: Fits the hand well, cuts easily for Vegetables

Cons: Different cutting motion than Western double bevel knives

I realize that there are -infinitely- more expensive and higher end Usuba Bochos than the Shun Pro, and it is not likely to take the place of the slicer machine I -still-  drool over on JB Prince:



Or it's big (even more expensive) brother:



The scallop on the flat side makes sheeting very difficult, but, it is teaching me technique (thankfully with little of my blood involved).   It has only an angle on one side and that is a 15 degree angle as compared to a 20 degree European knife, and the other side is flat with a slight (ura oshi) scallop in it (honyaki steel, and handmade).  The shape is "higashigata" style (the square tip) It is not for cutting hard winter squash and the like but every other vegetable? It's astounding! Japanese knives are made in either "Awase " or "Honyaki". Awase is basically a clad knife: A very hard carbon steel is clad with a soft iron or steel. Kasumi actually means “mist/fog” and it is used to refer the hazy pattern on an awase knife, so often people just call an awase knife as a kasumi knife.

But? It has become my 'go to' knife for everything vegetative but fluting and I don't have a good fluting knife yet ... closest I've seen that caught my eye was this from Korin


When I got my Ken Onion 8" multi-tasker a few years ago I thought it would replace my 10" carbon French Chef (my principle knife for 25 years) ... but it didn't.  This knife however has found it's way into my hand every single day since it arrived in January. from Epicurian Edge.



Pros: stunningly beautiful, very sharp, wonderful heft, comfortable handle

Cons: $$$ (but worth it!), hollowed back, too pretty to use

 i have no idea why this knife is being called a nakiri.  i thought nakiri knives were thinner and sharpened
50/50.  i believe that this knife is properly called an usuba.  it is a thick blade, single bevel, with a hollowed back.  as mentioned, this knife is stunningly beautiful, wonderfully polished and shiny with beautiful lines.
the disadvantage i see is that it has a hollowed out back, which if you are not used to using, needs some time of practice to get used to using. that said, it is visually more beautiful than my other usubas that were bought in japan, very workman style usubas that were made for using, not for looking at.  the "pro" series of shun are simply that ... pro japanese style knives that are single beveled and sharp in traditional japanese style.  if you are into that sort of thing, this shun is equal to any similarly priced usuba while being very very pretty.  this knife was given to me as a birthday gift, but i only pull it out when the "wow" factor is needed when i do private chef jobs.
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Shun Pro 6-1/2-Inch Nakiri Knife

Shun Pro is kitchen cutlery for the ultimate knife connoisseur. It features the design preferred by professional Japanese chefs -a one sided, beveled edge with a hollow-ground back. The single bevel design design means an incredibly sharp edge that's easy to maintain. Further, the hollow-ground back creates an air pocket, between the blade and the food being cut. The result is less sticking to the blade and less friction damage to the food.

List Price$163.00
Product GroupKitchen
Product Type NameABIS_KITCHEN
TitleShun Pro 6-1/2-Inch Nakiri Knife
Featurelifetime warranty; manufactured in Seki City, Japan
MPNVG 0165 N
Package Quantity1
Height1.2 inches
Length15.8 inches
Width3.7 inches
Material TypeVG-10 steel|sharpened on one side with beveled ed
Material Type Set ElementVG-10 steel|sharpened on one side with beveled ed
Batteries Included0
Is Fragile0
Model Name/TypeMPNEAN/UPC
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