Shun 6.5 Inch Nakiri Knife

Last updated date: January 22, 2020

DWYM Score

Shun 6.5 Inch Nakiri Knife

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We looked at the top Nakiri Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Nakiri Knife you should buy.

Overall Take

The Shun Cutlery Classic nakiri knife features a rust-resistant stainless steel-clad blade. Along with razor-sharp precision, the surface of the knife prevents sliced vegetables from sticking to the blade. The traditional Japanese handle and lightweight blade let you breeze through slicing and dicing produce. In our testing, this knife sliced perfectly and the weight of the handle was just right. In our analysis of 27 expert reviews, the Shun Shun 6.5 Inch Nakiri Knife placed 2nd when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note November 26, 2019:
Checkout The Best Nakiri Knife for a detailed review of all the top nakiri knives.

Expert Summarized Score
3 expert reviews
User Summarized Score
159 user reviews
Our Favorite Video Reviews
What experts liked
I have pretty much all the high end knives, but this one is my go to knife. Especially for garlic, crush the clove and then drag the flat tip across and the clove and you're done.
- Sur La Table
It is more effective in vegetables and fruits cutting than a traditional knife because it is razor sharp, and non-sticking of food on blade
- Home KuKu
Made of high carbon VG-10 super steel, this classic stainless-steel Nakiri knife is no different as it has the required sharpness and strength to give you perfect results. This knife has superb edge retention, adding to its value. It has a wood grain pattern that makes it stain-resistant, durable, and a pleasure to look at.
- Decent Home Review
What experts didn't like
The wooden handle has to be kept away from moisture for it to last
- Home KuKu
Heavy for some users
- Decent Home Review

From The Manufacturer

Nakiri is Japanese for ‘vegetable knife’; and with the Classic 6.5-inch Nakiri Knife, Shun delivers a vegetable knife that combines the beauty of an elegant design with the practicality of a sharp, clean and durable kitchen tool. The flowing patterns of the Damascus stainless-steel cladding, revealed through a process of grinding and bead-blasting, pairs elegantly with the classic lines of the D-shaped, ebony PakkaWood handle for a knife which offers as much in aesthetics as it does in functionality. Ideal for food preparation, the Classic Nakiri ensures that any type of fruit or vegetable can be effortlessly sliced, diced, chopped, julienned, or styled with a simple push cut, resulting in precise, easy meal prep. The excellent workmanship of this handcrafted knife makes the mundane task of vegetable prep fast and fun, meaning less time in the kitchen and more quality time with friends and family. Shun’s Classic Nakiri knife performs to the highest standards every time. Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust. The 6-1/2-inch blade of this Nakiri knife works great for slicing and dicing, and like many Asian-style knives, its handle is especially suited to smaller users. In contrast to the traditional round profile, however, Shun handles are D-shaped to prevent the knife from twisting in the hand, which provides extra stability and a firm grip. The handle is made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The offset stainless-steel bolster is designed for ergonomic comfort and maximum safety, while a stainless-steel end cap provides the finishing touch. Hand washing the knife is recommended. The Nakiri knife measures approximately 11 by 2 inches and carries a limited lifetime warranty. --Mary Park

Overall Product Rankings

Mercer Culinary 7 Inch Nakiri Knife
1. Mercer Culinary 7 Inch Nakiri Knife
Overall Score: 9.8
Expert Reviews: 1
Shun 6.5 Inch Nakiri Knife
2. Shun 6.5 Inch Nakiri Knife
Overall Score: 9.6
Expert Reviews: 3
Dalstrong 6 Inch Nakiri
3. Dalstrong 6 Inch Nakiri
Overall Score: 9.6
Expert Reviews: 5
Findking 7 inch Nakiri Knife
4. Findking 7 inch Nakiri Knife
Overall Score: 9.5
Expert Reviews: 0
Zelite Infinity Nakiri Chef Knife
5. Zelite Infinity Nakiri Chef Knife
Overall Score: 9.4
Expert Reviews: 1
Mercer Culinary Forged Nakiri Vegetable Knife
6. Mercer Culinary Forged Nakiri Vegetable Knife
Overall Score: 9.4
Expert Reviews: 3
Mac Knife Vegetable Cleaver
7. Mac Knife Vegetable Cleaver
Overall Score: 9.0
Expert Reviews: 0
TradaFor Vegetable Nakiri Knife
8. TradaFor Vegetable Nakiri Knife
Overall Score: 9.0
Expert Reviews: 3
Kai Nakiri Knife
9. Kai Nakiri Knife
Overall Score: 8.9
Expert Reviews: 8
TUO Nakiri Knife
10. TUO Nakiri Knife
Overall Score: 7.2
Expert Reviews: 0

An Overview On Nakiri Knives

You don’t have to be a chef to benefit from using a professional-quality knife. In fact, even occasional home cooks can take their dishes to the next level by collecting an assortment of top-notch kitchen knives, such as a good nakiri knife.

Simplemost Media

A nakiri knife, also known as a nakiri bōchō or usuba bōchō, is a Japanese-style knife created for chopping vegetables. The thin blades are especially useful when precision is important. For instance, if you hope to slice even harder fruits or vegetables in a uniform thickness, a nakiri knife is the ideal kitchen tool. It is an effective knife for mincing, slicing, dicing or chopping most varieties of produce efficiently and consistently. 

An added benefit of owning a dedicated vegetable knife such as a nakiri is that you eliminate the possibility of cross-contamination that could occur when a knife is used to slice raw meat and then accidentally utilized for chopping vegetables without a thorough cleaning first.

It is similar in appearance to a meat cleaver, with a straight blade and squared-off tip. This design allows the knife to easily cut straight down through vegetables to the cutting board or surface without the need to push, pull or “saw” horizontally through the ingredient. 

Simplemost Media

A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will need occasional oiling and special cleaning.

In addition, European knives usually have what is called a full tang, while Japanese-style knives have a hidden or partial tang, which pertains to the steel of the blade in the handle. A full tang blade runs throughout the handle and is made in the same shape as the handle. You can see the steel of the blade from any angle of the handle. A hidden tang is smaller than the handle material. The handle wraps around the tang so the metal of the blade is not visible. Some people find hidden or partially-hidden tang handles easier to grip and manipulate.

The blade on a nakiri knife is quite thin and typically ranges between 165-180mm and the blades are almost always beveled on both sides.

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Because of its tall, symmetrically-sharpened, razor-thin blade, the knives slice through vegetables with such ease. You do not need to rock the blade or worry about smashing delicate produce, as the blade glides through smoothly and evenly.

“Given its straight edge, the Nakiri is not meant to replace the rocking motion of the Western Chef’s knife,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine, and our in-house kitchen tool expert. “You can chop fluidly with the Nakiri without rocking. It’s known for making clean cuts, and won’t damage or smoosh the veggies.”

Simplemost Media

A nakiri can be more gentle on the user than other knives, as well. Not only will you easily avoid rapping your knuckles on the cutting board using a nakiri knife to chop veggies, but you will also find yourself slicing and dicing like a pro because these knives are so easy to use.

DWYM Fun Fact

Roughly translated from Japanese, nakiri means “leaf cutter,” denoting the tool’s intended purpose. Although nakiri knives cut fresh greens like a dream, they are suitable for slicing up virtually any type of produce. 

Japanese kitchen knives such as nakiri vegetable knives have been developed by blacksmiths and craftsmen for centuries. In fact, steel kitchen knives were historically crafted by the same tradesmen who hammered out the katana used by samurai in feudal Japan. Just as the samurai’s sword was said to be his soul in ancient Japan, one might say the same about a chef’s knife.

In the 1850s, Japan’s long-isolated ports opened to Western trade, which started the shift from sword-crafting to knife-crafting. During the United States occupation of Japan during World War II, the production and possession of swords was banned, which further prompted the numerous, highly-skilled craftsmen to begin using their skills to create kitchen knives. Even after the ban was lifted, limits on the production of swords remain in place and the sharp, precise kitchen knives continue to be a focal point.

The Nakiri Knife Buying Guide

  • When using a nakiri knife, only cut in an up and down motion. Avoid trying to slice vegetables horizontally with the knife. Keeping your fingers bent like claws and touching your knuckles lightly to the blade, glide the knife up and down in a straight and even cut. The knife will chop through the vegetables onto the cutting board without extra force.
  • As with any kitchen knife, clean a nakiri knife promptly after using it. If you will be cutting more vegetables later, wipe the knife with a clean kitchen towel before setting it aside.
  • Only cut fresh produce with your nakiri knife. Avoid trying to cut frozen vegetables, as this could damage or dull the blade.
  • Although the design of a nakiri knife greatly reduces the chance of injuries, it is still important to use it properly and take care when slicing with it. Along with keeping your fingers curled under and using your knuckles as a guide, make sure your grip is comfortable but firm. Check the sharpness of the blade often, as a dull blade requires more pressure to use, which can lead to accidents.
  • Choose a good quality chopping board and always cut with the board on a flat surface.
  • Hold the knife in your dominant hand with your thumb on one side, your index finger on the top of the blade and your remaining three fingers on the handle for a firm grip and precise control will give a firm gripping as well as precise control.
  • Like with other sharp knives, you want to make sure that you are comfortable with the grip so that you can maintain control, says Chernoff. “Look for ergonomically designed handles that fit nicely in your hand.”
  • One of the factors to consider when shopping for a nakiri knife is the material.  For instance, high-carbon steel knives stay sharper longer than stainless steel knives do. While they still require sharpening at least once a year, they easily retain a desirable razor-sharp slicing ability. It is also important to note that carbon steel knives are more brittle and prone to rusting than their stainless counterparts are. However, you can avoid breaking, rusting and staining by washing your knife by hand (knives really don’t belong in the dishwasher), drying it promptly and treating it with care.
  • Rubbing a light coat of mineral oil on your nakiri knife is one more step you can take when you are done using it. This provides a protective layer to prevent it from rusting.