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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.