Shun Kaji Hollow-Ground Nakiri Knife

Summary

Made exclusively for us in Japan, this versatile knife by Shun performs impeccably on everything from summer tomatoes to winter squashes. Hollow-ground indentations on the blade reduce friction and minimize sticking.

• 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus.
• Inspired by centuries-old samurai sword–making techniques, the blade's construction creates a supersharp cutting edge.
• Japanese-style knife designed for efficiently chopping, slicing and mincing fresh fruits and vegetables.
• Long, slender blade is hollow ground with indentations that keep slices from sticking.
• Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
• This NSF-certified knife meets the high-level hygiene standards for professional kitchens.
• 4 1/4" knife: 4 1/4"-long blade.
• 6 1/2" knife: 6 1/2"-long blade.
• Handcrafted in Japan.
• A Williams Sonoma exclusive.

Dimensions & More Info

• 4 1/4" knife: 4 1/4"-long blade.
• 6 1/2" knife: 6 1/2"-long blade.
• Handcrafted in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.