Shun Pro 6-1/2-Inch Nakiri Knife Review

Average Reviews:
4.7 out of 5 stars

(More customer reviews)I have several Shun Pro knives, and they are probably my favorites out of my (ridiculously large) collection of kitchen cutlery. This particular knife is one of the most useful of all. However, knives of this design are probably not the best choice for the "average" cook.

First, recognize that this is a single-bevel knife of Japanese design. Moreover, the "flat" side is actually slightly concave. This design has advantages and disadvantages. First the advantages. It takes a very sharp edge, and the excellent, relatively hard steel holds this edge very well. The concave "back" allows the knife to pass through foods much more easily than a conventional knife.

Now the disadvantages. the single bevel causes the knife to "move" toward the flat side when you are making a cut. With a little practice, you can compensate for this and produce perfect, paper-thin slices -- but it does take a bit of practice. A second disadvantage is that you should not sharpen knives of this type with typical sharpeners. The beveled side should be sharpened to 17-20 degrees, and the flat side should be finished at near 0 degrees. Unless you are experienced and equipped properly, you should have this type of knife professionally sharpened. It should not be run through an electric sharpener -- even the Chef's Choice, which works OK for conventional knives.

The blade has fairly little "rocker." It is best used for slicing and chopping (as opposed to the type of rocking action you can use with a typical chef's knife).

This is an absolutely wonderful piece of cutlery if you are prepared to (1) learn the characteristics of a single-bevel knife; (2) sharpen it properly.

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Product Description:
Shun Pro is kitchen cutlery for the ultimate knife connoisseur.It features the design preferred by professional Japanese chefs -a one sided, beveled edge with a hollow-ground back.The single bevel design design means an incredibly sharp edge that's easy to maintain.Further, the hollow-ground back creates an air pocket, between the blade and the food being cut.The result is less sticking to the blade and less friction damage to the food.

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