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  • Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife
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Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife

by Shun

List Price: $200.00
Price: $134.95 & FREE Shipping. Details
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Only 5 left in stock.
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  • 6-1/2-inch Nakiri knife for slicing and dicing fruits and vegetables
  • Stainless-steel blade clad with 16 layers to produce rust-free Damascus look
  • Durable D-shaped PakkaWood handle ensures a firm grip
  • Comfortable offset steel bolster offers maximum safety; hand wash and dry
  • Measures approximately 11 by 2 inches; limited lifetime warranty
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Frequently Bought Together

Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife + Shun DM0743 Classic Gokujo Boning and Fillet, 6-Inch + Shun DM0750 Honing Steel
Price for all three: $284.85

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Product Details

  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000FR2YWK
  • Item model number: DM0728
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #18,269 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Description

From the Manufacturer

Shun Classic Cutlery

Why Buy Shun Classic:

Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both traditional European blade shapes and innovative cutting-edge designs.

Shun Classic's amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-10 "Super Steel" with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel--16 layers on either side. While the wood grain pattern enhances the knife's beauty, it also adds durability and stain resistance, and reduces friction when cutting.

NSF certified for use in commercial kitchens.

Detailed Features

  • Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years.
  • Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees.
  • Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain.
  • Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing.
  • D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use.
  • Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles.
  • Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens.
  • Produced in Seki City, Japan, the capital of samurai sword manufacturing.
  • Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer.
  • Hand wash and dry recommended; limited lifetime warranty.
Specifications
Blade Material: VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal.
Bevel: Double-beveled
Cutting angle: 16 degrees per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side.
Handle Material: PakkaWood (resin-impregnated hardwood); D-Shaped handle available in right and (by special order) left-handed versions.
Sharpening recommendations: Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener.

Amazon.com

Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust.

The 6-1/2-inch blade of this Nakiri knife works great for slicing and dicing, and like many Asian-style knives, its handle is especially suited to smaller users. In contrast to the traditional round profile, however, Shun handles are D-shaped to prevent the knife from twisting in the hand, which provides extra stability and a firm grip. The handle is made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The offset stainless-steel bolster is designed for ergonomic comfort and maximum safety, while a stainless-steel end cap provides the finishing touch. Hand washing the knife is recommended. The Nakiri knife measures approximately 11 by 2 inches and carries a limited lifetime warranty. --Mary Park


Customer Reviews

4.8 out of 5 stars
5 star
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See all 49 customer reviews
Well balanced, extremely sharp.
Kc
Cuts through tough vegetables like softened butter.
Thomas Kerr
It will do almost every task you use a knife for.
KRASSEL

Most Helpful Customer Reviews

41 of 41 people found the following review helpful By KRASSEL on March 18, 2008
Verified Purchase
I have begun replacing all the knives I have accumulated over the years, and after much research have decided that the Shun line will do me nicely. Like most folks I cannot buy a whole set all at once, nor do I think I need a whole set, so will be buying them one at a time. The Nakiri knife was my first purchase of the Shun line for several reason's. I first saw it being used on a popular food show and noticed it seemed to be the chef's favorite knife. He could be seen using it for almost every cutting task, slicing, dicing and even light chopping. I decided after some more research to put that knife to the test myself. This is a wonderful all round knife. It will do almost every task you use a knife for. Notice I said almost, there are some specialty tasks that it does not do well, such as boning and filet work. But when slicing, dicing and chopping vegetables it really shines. It is so sharp out of the box that it requires no effort to slice even the harder root veggies. I find the weight and shape of the knife to be very comfortable and the overall length seems perfect. The "D" handle took no time at all to adjust to and really helps to locate the knife in the hand. This is a great knife and will serve me for many years. Highly recommend.
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22 of 22 people found the following review helpful By Zachary King on September 18, 2009
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This is one of the greatest knives I have every used! I am a professional chef who uses a knife in a for a solid 3 hours every day and this is my knife of choice. This knife is far superior to anything I have used. From Montana knives to Wusthof and Sysco Black Diamond this particular Shun beats them all. If you are cutting vegetables in high volume or just for a dinner for two buy this knife. But only buy it if you are serious about owning one of the finest cutting implements on the market.

The blades consists of multiple layers of steel for hardness, strength, durability and corrosion resistance. The blade is kept at a 16 degree angle compared to a Global's 26 degree blade angle. This means the knife is SERIOUSLY sharp! However it does not hold its edge as long as a knife with a greater blade angle. This means you MUST use a honing steel every so often. In the professional kitchen I use a steel every or every other day to maintain a razor sharp edge. In a home kitchen honing every week or two weeks should be sufficient. The Damascus finish is extremeley attractive and durable due to the high level of carbon in the steel. This also means it is prone to etching. If you are cutting something with high acid content such as lemons be sure to wipe the blade carefully after each use. Also, this knife is a Nikiri or a Japanese vegetable knife. It slices, dices, and minces very well! As far as versatility goes this knife is not high up on the list. If you are looking for the ultimate veggie knife however, look no further.

By all means buy this knife! You will love it and use it more then any other. Just keep in mind the responsibilities that go with a knife of this caliber. Take care of this knife and it will last you a lifetime!
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20 of 22 people found the following review helpful By Peter Venetoklis on January 22, 2007
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The size and shape of this knife tend to limit its use to smaller chopping jobs, so I wouldn't recommend it unless you have, at the very minimum, a good chef's knife, but it's a great addition to a knife set. The knife balances beautifully, the asymmetric handle is an asset, and its sharpness embarrasses German knives.
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10 of 10 people found the following review helpful By Winston C. Hackett on February 14, 2011
As a professional chef working in a busy banquet kitchen, I use my knives quite a bit. They are an integral part of my world. I have owned quite a few german steel knives, and in the last year become extremely loyal to Shun knives. This 6 1/2" Nakiri was my first piece of japanese steel and I am blown away by the quality of this thing, heres why:

Blade- VG-10 steel is much harder than most of whats on the market. This allows this nakiri to hold an extremely sharp edge for a long time. I was able to lightly run the blade along my arm and trim of all my hair...talk about sharp. After a solid month of abuse in my work kitchen, it has performed most any vegetable chopping/dicing task I have asked it to. The edge is still perfectly razor-sharp (16 degrees!). I would not advise using this knife to take on harder root veg (i.e. carrots).

Handle- i have medium sized hands and the handle could not be more comfortable. It also allows for a good grip in the hand, which allows me to perform my work quickly and precisely. The pakkawood looks nice and holds up very well - HAND WASH ONLY!!

Overall Feel- the knife is very well balanced. German knives tend to be too blade heavy, which can come in handy, but does not allow for efficient chopping/dicing/mincing. The knife is rather light and feels nice in the hand. I definitely have noticed that I can work faster - I cannot stress this enough!

Yes, Shun knives cost a bit more, but they will be able to serve you for a lifetime, and then some. The high carbon VG-10 steel is extremely durable and has a hardness factor that allows for superior edge retention. I wont likely have to sharpen my shun knives for years. I have sharpened my german steels 6 or 7 times in 2 years.
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