Shun Classic Nakiri Review
By: Title Town Egger
Let me be clear as I start this review, I am not a professional Chef or knife expert. I am but a humble home cook that likes sharp and pretty things. This review is based solely on my own experiences and preferences.
I wanted my first knife review to be on this beauty because, quite simply, it is my favorite and probably most used knife in my knife roll. I am not going to lie, the reason why I wanted this knife originally is because it looks bad ass. We all know that Shun makes some seriously sharp and high quality knives, but this knife looks awesome. The shape of the knife reminds me of a little clever. The nakiri however has a long rectangular shape that gives it a different look and function then your standard clever. The Damascus steel blade gives the Shun Classic series a subtle but beautiful appearance. Almost like little wavy racing stripes on each side. The angle of the knife’s cutting surface is 16 degrees on each side to give it a comprehensive angle of 32 degrees. It seems simple, but I also like the look of the silver end cap on the handle. Well, as bad ass as this may LOOK, it CUTS even better.
One of the most important things for me with a knife is hand feel. I am always a little leery about knives because I have big hands. The nakiri boasts a resin impregnated hardwood, D-Shaped handle. This knife fits my hand like glove, or better yet, maybe my hand fits the knife like a glove. The nakiri feels great in my hand. I can not over state how much I love the weight of this knife. It is by no means heavy, but it weighs in at around 12 ounces. This weight gives the knife great balance when it is being used.
The most important aspect of a knife is how well it performs. I know that a knife can only perform as well as its handler, but this knife practically cuts vegetables itself. You can use this knife for just about anything with the exception of finer more intricate knife skills like boning a chicken or filleting a fish. Vegetables is where this knife really shines. I use this knife to slice, dice, and chop any vegetable, fruit or herb that I use. It can make quick work of any mise en place. I have, on occasion, used this knife to cube raw chicken or slice a grilled tri tip. I know there is better and more suitable knives for this purpose, but I don’t have one yet, and I may have been too lazy to get my chef’s knife out.
Overall, I would say that the Shun Classic Nakiri is knife that every at home cook or chef should have in their butcher’s block, on their knife strip or in their knife roll. This is a versatile knife that you will find yourself reaching for more and more.