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

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Pros: keeps edge for a long time, well balanced
Cons: not a utility knife it isnt somthing you want to try and use as a primary goto
I have had this knife for about four years now and I love it I use it all the time during service because of its small size I find its easy to have out and can hold its edge well enough to do the quick small jobs that are needed when on the line (i.e scoring fish skin cutting chops out of a rack of lamb. I used to work in a small kitchen with limited space so having my French knife out on the counter all the time would get in my way but because of the small size I can tuck this knife under my cutting board easier. also the hard Japanese steel means that you don't need to run it over a steel all the time usually before and after service
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