You have no items in your shopping cart.
Knives
-
Shun Classic 6.5" (165mm) Nakiri Vegetable Knife
The Shun Classic 6.5 in. (165mm) Nakiri is the ultimate vegetable knife. The long, flat edge of the nakiri makes full contact with the cutting board in every cut, which improves your speed and greatly increases your efficiency in the kitchen. This is a great choice for anyone who like to tap chop. I especially like this knife shape for herbs, green onions, and mirepoix vegetables (celery, onions and carrots). You can use a nakiri to slice meat that has already been removed from the bone, but despite its similarity in appearance, this is not a cleaver. This knife really shines when preparing salad or stir-fry - you'll enjoy this blade tremendously, particularly when you have a lot of produce to process. Shun's VG-MAX steel holds an edge extremely well, which can be especially important when you're chopping as this cutting motion dulls a blade more quickly than your typical rocking cuts. Honing is not necessary, but if you like to maintain your knife with a steel we recommend paring this knife with a ceramic rod. Learn More$189.95 -
Shun Classic Blonde Nakiri
Shun Classic Blonde Nakiri: The Ultimate Vegetable Prep Master The razor-sharp edge, forged from Shun's high-performance VG-MAX steel, makes dicing onions, slicing carrots, or mincing herbs feel effortless. Beautifully layered Damascus steel not only gives the blade its signature look but also helps food glide off easily. The elegant "Blonde" PakkaWood® handle provides a comfortable, secure grip for fatigue-free prep. While its specialty is greens, this Nakiri is also ideal for cutting proteins from which the bones have already been removed. Experience the blend of exquisite Japanese craftsmanship and practical performance with the Shun Classic Blonde Nakiri. Learn More$189.95 -
Shun Kanso 6.5-inch HG Nakiri (SWT0728)
Precision Engineering for High-Volume Vegetable Prep Stop 'accordioning' your vegetables. The Shun Kanso Nakiri combines a flat, razor-sharp 16° edge with high-carbon AUS10A steel to deliver perfect push-cuts through 40 lbs of daily prep. Unlike standard curved knives that require a rocking motion, the Kanso Nakiri is designed for the high-efficiency push-cut. This vertical technique ensures that every slice goes completely through the vegetable, ending the frustration of pieces remaining attached by a thread. Constructed for those who prioritize rugged performance over decorative finishes, the 'Heritage' blade finish masks the inevitable scratches of a busy kitchen, making it a favorite for line cooks at vegetable-heavy stations. The solid AUS10A steel is enriched with Vanadium, providing an edge that bites through waxy pepper skins and dense tubers without hesitation. The handle is crafted from Tagayasan (Iron Sword Wood), a material historically prized for its density and durability. This isn't just an aesthetic choice; the wood is naturally moisture-resistant and provides a secure, ergonomic grip that maintains comfort during long shifts. Integrated hollow-ground indentations create air pockets between the steel and the food, allowing starchy vegetables like potatoes or squash to slide off the blade rather than sticking, significantly increasing your workflow speed. This is a tool for the chef who views their knife as an extension of their hand, requiring a balance of extreme sharpness and industrial-grade toughness. Learn More$144.95 -
Shun Kanso Asian Utility Knife 7-inch (SWT0767)
The Minimalist Workhorse: Precision Without Pretense Embodying the Zen philosophy of Kanso—the elimination of the non-essential—the Shun Kanso 7-inch Asian Utility Knife (SWT0767) is a formidable, multi-tasking tool designed for the high-intensity cook. While most blades choose between precision and power, this unique profile offers both. Its tall, relatively flat blade excels at swift push cuts, slicing, and dicing, functioning like a refined vegetable cleaver that doesn't feel cumbersome in the hand. Industrial Durability Meets Japanese Refinement Stripped down to pure performance, the Kanso line utilizes a solid layer of highly refined Japanese AUS10A high-carbon vanadium stainless steel. Unlike Damascus-clad blades that require delicate handling, this solid-steel construction is designed for the rigors of a commercial kitchen. The 'Heritage' finish isn't just for aesthetics; it provides a rustic, scratch-hiding surface that actually looks better as it develops a patina of use over time. Ergonomics for the Long Shift For the professional working a 12-hour shift, the handle is as critical as the edge. The Kanso features a full-tang, contoured handle crafted from Tagayasan wood—known in Japan as 'iron sword wood.' This material is exceptionally dense and moisture-resistant. The ergonomic contouring ensures a secure pinch grip, allowing the knife to act as a natural extension of your arm, reducing fatigue during heavy prep sessions. Whether you are scoring proteins with the nimble tip or using the broad side to crush garlic, every inch of this 7-inch blade is designed to work as hard as you do. Learn More$164.95
