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Cut Razor Thin with A Shun Nakiri Knife

Discover the value of a Shun nakiri knife in the Eastern kitchen. This gorgeous cutlery may be emerging in Western kitchens as a new everyday essential, but in Asia, where the knife originates, the style has been popular for centuries. Shun's legacy dovetails with the history of the nakiri. Both knife and cutler bring an impressive heritage to your cutting board and countertops. Explore different collections to decide which nakiri belong in your kitchen next.

Understanding Santoku and Nakiri Knives

To decide which Shun nakiri knife you should select, it helps to first understand a few general points about Eastern kitchen knives. In many homes, the santoku and the nakiri are companion knives, working to form a solid tool set for daily tasks. If you choose one, you may want to get the other at the same time.

  • The nakiri is shaped like a cleaver, while the santoku is similar to a chef's knife.
  • Nakiris are used to chop both hard vegetables, like celery and large bunches of leafy greens or Asian lettuces without bruising delicate leaves.
  • They can also be used for deboning or cutting through certain kinds of meat. Use the flat top side of the blade for tenderizing.

Shopping Shun Knives

Shopping for Shun knives is an exercise in artisan selection. This Japanese cutler gets its name from a word that references the peak moment of ripeness for food. There's no exact, single word for this in English, but in Japanese, it's Shun, which rhymes with moon.

Shun has been crafting knives inspired by the art of the samurai sword makers from a town called Seki City, known as a center for cutlery since the 13th century.

Make Prep Fast with A Shun Classic Nakiri Knife

A great place to start developing your collection of Eastern knives is with Shun Classic knives. These knives offer features beloved by both professional and dedicated home chefs.

  • VG_MAX super steel blades ensure strength, longevity and sharp edges that still have the necessary flexibility to stand up to years or even a lifetime of use, especially when you care for your properly.
  • Dual rows of indentations create a hollow edge that makes it easy for food to slide off the side of the knife when chopping. This is a great feature for anyone who loves a thinly sliced cucumber.
  • A D-shaped PakkaWood handle offers a balanced grip that rests easily in the hand and makes directing the blade pleasurable and effective.

Hand-crafted in Japan, these knives are the product of hours of careful work and dedication to an ancient art.

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