Shun Cutlery Premier 5.5″, Ideal Chopping Vegetables and All-Purpose Chef, Professional Nakiri, 5.5 Inch, Handcrafted Japanese Kitchen Knife
$148
- VEGETABLE KNIFE: A traditional Japanese-style vegetable knife, the Shun Premier 5.5-inch Nakiri Knife is a favorite of professional chefs and cooking enthusiasts for preparing fruits and vegetables.
- STRAIGHT BLADE: The straight blade, edge, and spine make this Japanese knife perfect for simple push cuts. The blunt end makes it extra safe to use.
- HIGH-QUALITY CONSTRUCTION: Constructed from Shun’s proprietary VG-MAX cutting core and clad in 68 layers of stainless Damascus with a hammered TUSCHIME finish, this cooking knife is corrosion and stain resistant with a strong, razor-sharp edge.
- BEAUTIFUL, DURABLE HANDLE: The walnut-finished, contoured Pakkawood handle resists moisture, is comfortable to use, and offers precise control.
- TRADITIONAL, ARTISAN CUTLERY: Inspired by the traditions of ancient Japan, Shun knives are handcrafted by highly skilled artisans to produce blades of unparalleled quality and beauty.
Specification: Shun Cutlery Premier 5.5″, Ideal Chopping Vegetables and All-Purpose Chef, Professional Nakiri, 5.5 Inch, Handcrafted Japanese Kitchen Knife
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10 reviews for Shun Cutlery Premier 5.5″, Ideal Chopping Vegetables and All-Purpose Chef, Professional Nakiri, 5.5 Inch, Handcrafted Japanese Kitchen Knife
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S. Bellamy –
A very lovely and wildly sharp little knife. ‘Little’, because at 5.5” it’s smaller than my other Nakiris. I have small hands, so it’s perfect for me.
Weight is moderate, and the balance is superb.
It’s my second Shun, and I think it’s going to swiftly become my go-to blade!
walkeroamer –
Great for vegetables and slicing food thinly. Extremely sharp with a very thin blade. Also lightweight. I wish it had been an inch longer. Anyway, I find myself grabbing this knife instead of my French ones so I must really like it!
Bob –
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I recently bought this knife as an anniversary present.
Pros: Gorgeous, durable craftsmanship. Comfortable to hold, good for cutting most vegetables. Blunt tip makes accidental pokes very unlikely, so a bit safer than many knives.
Cons: Relatively pricey. Not as sharp or versatile as some of their other products. Lack of an pointed end may be a drawback for some uses.
Overall it is a nice product that comes as depicted and serves its intended purpose. The price and the fact that it is not going to replace a more traditional knife limit the value for money it delivers.
Rob –
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 this much for a good knife that I will use on a daily basis at all, even if others in my family think I’m crazy! The cost of other knives in the set is a set-back, however, as I would be reluctant to spend the same amount on the 4-inch paring knife I have my eye on, or over $200 after duty, etc for the 6-inch santoku which I could easily find room for in my kitchen. If the santoku was the same price as this I would buy it in a second, and if the paring knife was around $70 I’d have that to. At the moment though this beauty will have to do, until it’s time for another treat at which point I will definitely look to Shun again.
You really get what you pay for with knives in my experience. So if you have the money and are going to get the use out of this to justify it, you will not be disappointed.
Chet –
I will confess that this Shun Nakiri Damascus layered Knife was not by any means cheap, but I don’t have my own teeth and I needed something SHARP to chop my veggies and other chewy stuff. This knife fits the bill. It will chop leafy lettuce all by itself which is something that no knife I owned could do without sending stuff flying off the cutting board. After using one at my daughters place in SC I had to have one. This knife will, with a cleaver action on a cutting board, finely chop the likes of rogain leaves, kale and spinach and nothing flies about, just gets chopped. Don’t even need to hold the leafy stuff you are chopping which for me is a great safety factor. I’ve heard that the handle is too small. You really don’t need to man handle this knife. It’s sharp enough to do most anything without a heavy hand.
Here it is shown cutting leftover prime rib using only the weight of the knife alone which is a mere 4 ounces. https://www.youtube.com/watch?v=vI-nRkb_8RQ
Revised and updated because I just bought the Premier Sumo Santoku TDM0743S knife which has a stand. It is prominently displayed on my kitchen bar and it is just as sharp as my Nakiri Shun but is heavier to make use of the weight of the knife itself to aid in cutting. I can shave pork loin to make it tender as a marshmallow for sandwiches (with kraut of course). Love both of these knives. Just make sure you have a good cutting surface. Those complaining about the knife going dull or chipping might be using the counter top for a cutting board. Use a simple plastic mat or an actual maple board.
B –
I love the knife and can cut even better than with my other Shun, but as with another reviewer, I found the knife also didn’t seem as sharp out of the box as I would’ve anticipated, and not as sharp as my other Shun chef. I have had it 3 years and it is just now where it seems to need sharpening. This is why I docked a star to let the public know. This knife, despite cutting better than the Shun chef, also was not nearly as sharp, and seemed dull even. I have never been able to sharpen knives on a stone a a kid, but am going to do so now as an adult just for my Shun’s because this knife is not sharp enough, and has had trouble going through tomato skins which makes no sense when it cuts as well as it does otherwise. It is weird that while this knife cuts better than the other Shun, it still seems to get dull easier. After one time of using it, it gets dull and needs honing.
Amazon Customer –
ordered from amazon, box had been opened, knife was dull. I suspect someone misused it and returned it dull. Now I will have to sharpen it myself, but I haven’t even had a chance to practice sharpening on cheaper knives yet. I’m sure it’s a good knife and it’s not badly damage or anything, just was expecting it to come sharp. It’s much duller than other knives I own and have been using years. Maybe it’s worth buying from a dedicated knife seller. I hate to give a rating at all to something that isn’t really a problem with the product itself. Same problem with a shun western style chef knife I ordered at the same time, so this is a copy of that review.
Rick –
I previously had a Shun Premier 7″ Santoku and a 4″ pairing knife and it appeared that some sellers were clearing out some of their Shun Premier line so I expanded. This particular knife I went back and forth on whether I should get it or not. I’m a fairly serious carnivore so the concept of having a dedicated vegetable knife was an uncertainty, especially considering that my Santoku has a nearly flat blade. I decided to bite the bullet when a very low price came by and I am glad I did. This thing is completely worth it because it completely cuts vegetables with one slice rather than leaving a strand hanging if I don’t to a very exaggerated forward motion at the end to get a non-flat blade to go through.
Shun of course makes very sharp knifes and looks great. I doubt they are the pinnacle of knives, but they work great for me. I have them professionally sharpened once a year regardless of how well I think they are holding up. You can do the one handed tomato slice with this knife when it’s sharp.
Cookbook Lover –
An amazing knife. It’s a vegetable knife, do your research. Not for meat, and please do not call it a cleaver. Please only use a good wooden cutting board. I can’t believe the number of places i have travelled to that have glass and/or ceramic cutting boards! Be kind to your knife. Treat it with respect. Do not cut off your finger!. This is an awesome knife.
Amazon Customer –
Light, well balanced and extremely sharp. Sliced up some veggies for a stir fry quickly. It is so beautiful I leave it on the cutting board. Caution: wash as directed…don’t lose it in the dishwater.
UPDATE: Sept 2019 – Still sharp but a small rust spot developing. I always immediately wash and dry my knives. I will buy Miyabi instead.