Shun TDM0742 Premier Nakiri Knife, 5.5-Inch

Cheap Shun TDM0742 Premier Nakiri Knife, 5.5-Inch
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Thin and ultra-sharp, the Premier Nakiri knife is perfect for slicing vegetables and fruits paper-thin. This dynamic knife features a 5.5 inch blade that glides through crisp vegetables or delicate fruits like tomatoes like butter. Elegant and beautiful, the Shun Premier line of knives are unlike any knives you've owned. Featuring layered Damascus steel for strength, the hand-hammered finish (known as 'tsuchime' in Japanese) lends not only to the beauty, but creates the hollow-ground feature t...

• Premier 5.5-inch nakiri knife by shun
• Featuring a thin blade perfect for cutting vegetables
• Features layered damascus steel with a striking, hand-hammered finish (known as 'tsuchime' in japanese)
• Hand-hammered finish reduces drag when cutting, keeping foods from sticking to the knife blade
• Premium pakkawood handle nestles comfortably into the curves of the palm and allows for a variety of comfortable and secure grips

This Seafood Tools give to us some advantages, like this :
1. SHUN PREMIER GENERALLY (ZOMBIE DEFENSE APPROVED)
BOTTOM LINE
Shun Premier Knives are made with the same technique as traditional samurai swords. After months of moderate use on the toughest items, my Shun Premier knife hasn't dulled, chipped, scratched, or otherwise marred its initial perfect finish. I know what I want daily in the kitchen and by my side in the Zombie apocalypse. However, consider looking for a better price elsewhere.

USES
Nakiri knifves are vegetable knives used by professionals, with a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. This knife allows you to control the width of your slices more accurately, if you know how to use it. However, this isn't a general use knife, with no sharpened tip, and isn't recommended for cutting through bone, etc.

SHARPNESS AND STRENGTH
I use this knife for cutting through the toughest things, like pineapple. Cutting through the outside of a pineapple is like cutting...

2. Awesome vegetable knife
I have been on the hunt for a new knife for a while, having got hooked on the Global GS5 years ago and wanting a second similar knife for the kitchen for busy days.

Recently I have been reading a lot about various knife makes, European and Japanese, ceramic and steel, and got pointed in the direction of Wusthof- a mid-range German knife with good reviews that compare it favourably with much more expensive Japanese knives like Global, Shun, etc. however I wasn't at all happy with the Wusthof santoku knife I tried so I continued looking and finally took the plunge and bought the Shun Nakiri. I live in the UK and Amazon.com had the best price, even after delivery and import costs, for this knife- the equivalent of around $150. It arrived this afternoon and I got it out and gave it a go. Immediately it is a huge improvement over the Wusthof and maybe slightly better than the Global it was bought to offer an alternative to. Needless to say I am over the moon. I don't mind paying...

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Sharp knife Excellent for Vegetables and more
I own the Shun chinese cleaver and this is an awesome addition. The finish of the Premier knives is beautiful and functional (prevents things from sticking to the side after cutting).

I still can't get over how sharp this knife is. It makes prep work effortless and fine details easy. I have been using it for over two months almost exclusively.
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Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife

Bargain Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife
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From the Manufacturer Shun Classic Cutlery View larger. Why Buy Shun Classic: Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both tr...

• 6-1/2-inch Nakiri knife for slicing and dicing fruits and vegetables
• Stainless-steel blade clad with 16 layers to produce rust-free Damascus look
• Durable D-shaped PakkaWood handle ensures a firm grip
• Comfortable offset steel bolster offers maximum safety; hand wash and dry
• Measures approximately 11 by 2 inches; limited lifetime warranty

This Seafood Tools give to us some advantages, like this :
1. Buy this one first
I have begun replacing all the knives I have accumulated over the years, and after much research have decided that the Shun line will do me nicely. Like most folks I cannot buy a whole set all at once, nor do I think I need a whole set, so will be buying them one at a time. The Nakiri knife was my first purchase of the Shun line for several reason's. I first saw it being used on a popular food show and noticed it seemed to be the chef's favorite knife. He could be seen using it for almost every cutting task, slicing, dicing and even light chopping. I decided after some more research to put that knife to the test myself. This is a wonderful all round knife. It will do almost every task you use a knife for. Notice I said almost, there are some specialty tasks that it does not do well, such as boning and filet work. But when slicing, dicing and chopping vegetables it really shines. It is so sharp out of the box that it requires no effort to slice even the harder root veggies. I find the...

2. Chef's favorite knife
This is one of the greatest knives I have every used! I am a professional chef who uses a knife in a for a solid 3 hours every day and this is my knife of choice. This knife is far superior to anything I have used. From Montana knives to Wusthof and Sysco Black Diamond this particular Shun beats them all. If you are cutting vegetables in high volume or just for a dinner for two buy this knife. But only buy it if you are serious about owning one of the finest cutting implements on the market.

The blades consists of multiple layers of steel for hardness, strength, durability and corrosion resistance. The blade is kept at a 16 degree angle compared to a Global's 26 degree blade angle. This means the knife is SERIOUSLY sharp! However it does not hold its edge as long as a knife with a greater blade angle. This means you MUST use a honing steel every so often. In the professional kitchen I use a steel every or every other day to maintain a razor sharp edge. In a home...

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I'm loving the Japanese knives.
The size and shape of this knife tend to limit its use to smaller chopping jobs, so I wouldn't recommend it unless you have, at the very minimum, a good chef's knife, but it's a great addition to a knife set. The knife balances beautifully, the asymmetric handle is an asset, and its sharpness embarrasses German knives.
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Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

Cheap Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
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From the Manufacturer Shun Classic Cutlery View larger. Why Buy Shun Classic: Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both tr...

• 7-inch Japanese Santoku knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
• Clad with 16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• Lifetime warranty; manufactured in Seki City, Japan

This Seafood Tools give to us some advantages, like this :
1. Sharp, very very sharp, but not a true santoku
I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.

As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge...

2. Great knife and very sharp
I've been reading a lot about Santoku granton edge knives lately and decided to get one. All my knives are from Kershaw Shun line and I'm very happy with them, so I bought this one to add to my collection. First impression on opening the box "WOW this thing is BIG." I didn't think I'd be able to use this knife because I have small hands and the balance felt off. So it sat in its nice presentation box for a while. I finally decided to use it and almost took couple of fingers off. It's an extremely sharp knife and my other Kershaws weren't this sharp. It did take some getting used to, but now I love this knife. I don't use it every day, but if I need to do a lot of slicing and chopping I take it out. It gets the job done much quicker than my other knives and is a pleasure to use. Almost no pressure is required to cut, just let the knife fall and it cuts all the way down to your board. This knife requires all of your attention on it, otherwise you'll seriously hurt yourself...

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My Best Kitchen Knife
This review is for the Santoku with scallops. This is the best kitchen knife that I have gotten. I have Kasumi, Kyocera ceramic, Henckles, plus some Japanese sashimi knives. This is the sharpest knife that I have gotten from the factory. It is far sharper than my ceramics.

I first saw the knife being used in a knife class in a cooking school.

The scallops work very nicely to prevent tomato slices from sticking to the blade. One of the ways that I know a knife is sharp is how it cuts into the skin of a tomato. It takes almost no force with the Shun. You can just pull it and the weight of the blade cuts into the tomato!

As mentioned before, the handle is for right handers and feels really good. I have never gotten used to the real chef way of grasping the blade between the thumb and index finger. If you do it this way, the handle shape doesn't make much of a difference.

This is the first santoku blade that I have gotten. I like the depth, but...
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