Effortless precision for vegetables.
The Kai Shun Classic Nakiri Knife 16.5 cm is a traditional Japanese vegetable knife designed for chopping, mincing, dicing, cutting, and peeling with ease. Its straight blade and spine allow simple push cuts instead of rocking motions, making daily prep, stir-fry, and finely diced vegetables fast, clean, and safe. The Nakiri is perfectly balanced, comfortable in the hand, and ideal for professional chefs and home cooks alike.
Handcrafted in Japan, it takes more than 100 steps to make each Shun knife. The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives’ beauty is function; razor-sharp blades offer top performance.
Shun Classic’s proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with 34 layers of Damascus stainless steel on each side (a total of 69 layers). Ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, corrosion-resistant, and beautiful to behold.
Features:
- VG MAX hardened Japanese steel cutting core
- 69 layer Damascus stainless steel blade construction
- Double bevelled 16° cutting angle on each side
- Blade hardness 60 HRC
- Heritage finish blade that develops a natural patina
- Straight edge is ideal for push cuts
- D shaped ebony coloured PakkaWood handle
- Comfortable, balanced grip
- Blade length 16.5 cm
- Handcrafted in Japan
- NSF certified for commercial kitchen use
- Presented in an attractive gift box
- Limited manufacturer warranty
Perfect for daily vegetable prep, this Nakiri knife combines precision, comfort, and refined Japanese craftsmanship.
Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Shun Knives here.
| Material: |
Stainless Steel
|
| Size: |
16.5cm
|
Use & Care:
Using Your Shun Knife
- Use a smooth slicing or push cutting motion rather than forceful chopping
- Avoid twisting, prying or bending the blade sideways
- Do not cut bones, joints, frozen foods or very hard items
- Allow the fine edge to do the work for the best performance
Cutting Surfaces
- Use wooden boards, wood composites or medium-firm synthetic boards
- Avoid glass, marble, granite, stone or ceramic surfaces
- Hard surfaces will dull or damage the blade edge quickly
Cleaning & Drying
- Hand wash only using warm water and mild dish soap
- Avoid citrus-based soaps, bleach or abrasive cleaners
- Rinse thoroughly after washing
- Dry immediately with a soft towel
- Do not soak or leave the knife in standing water
- Never place in the dishwasher
Storage
- Store in a knife block, magnetic strip, drawer tray or blade guard
- Ensure the blade is fully dry before storage
- Do not store loose items in a drawer without protection
Honing & Sharpening
- Hone regularly to realign the edge and maintain sharpness
- Use a suitable honing steel or guided system
- When dull, sharpen with whetstones or a professional service
- Maintain the original 16° double bevel edge for best results
Proper care will preserve the sharpness, beauty and performance of your Shun Classic knife for many years of confident cooking.
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