Premier Nakiri Knife 14cm
Shun Premier knives combine the artistry of ancient Japanese craftsmanship with cutting-edge technology. These blades are expertly crafted from VG-MAX steel, featuring a striking hamon line where the steels meet. They boast a sleek and lightweight design for nimble handling, and their tapered edges effortlessly guide food away. The hand-hammered tsuchime finish not only adds beauty but also enhances food release. The two-position handle, in rich walnut PakkaWood, offers a trigger grip for pull cuts as well as the perfect balance point for a pinch grip.
The Nakiri knife, simply meaning "vegetable knife" in Japanese, stands out with its unique shape. Its practicality shines through with a blunt tip that enhances kitchen safety while maintaining efficient slicing and dicing capabilities for vegetable prep. Unlike a chef's knife, the Nakiri's straight blade and spine make it ideal for a push cut technique, moving the knife down and forward with the edge parallel to the cutting surface. If you frequently prepare salads or stir-fries, you'll love the Shun Premier Nakiri Knife.
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
- Hardness: 60 HRC
- Blade Length: 14cm
- Handle: Contoured, ambidextrous walnut coloured PakkaWood®
- Origin: Handcrafted in Japan
- All Shun Premier knife purchases come in a beautifully presented gift box.
Use & Care:
- Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
- Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
- Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
- Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
- Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
- Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Shun Premier knives combine the artistry of ancient Japanese craftsmanship with cutting-edge technology. These blades are expertly crafted from VG-MAX steel, featuring a striking hamon line where the steels meet. They boast a sleek and lightweight design for nimble handling, and their tapered edges effortlessly guide food away. The hand-hammered tsuchime finish not only adds beauty but also enhances food release. The two-position handle, in rich walnut PakkaWood, offers a trigger grip for pull cuts as well as the perfect balance point for a pinch grip.
The Nakiri knife, simply meaning "vegetable knife" in Japanese, stands out with its unique shape. Its practicality shines through with a blunt tip that enhances kitchen safety while maintaining efficient slicing and dicing capabilities for vegetable prep. Unlike a chef's knife, the Nakiri's straight blade and spine make it ideal for a push cut technique, moving the knife down and forward with the edge parallel to the cutting surface. If you frequently prepare salads or stir-fries, you'll love the Shun Premier Nakiri Knife.
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
- Hardness: 60 HRC
- Blade Length: 14cm
- Handle: Contoured, ambidextrous walnut coloured PakkaWood®
- Origin: Handcrafted in Japan
- All Shun Premier knife purchases come in a beautifully presented gift box.
Use & Care:
- Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
- Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
- Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
- Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
- Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
- Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.
