SHIUN 6702 — Japanese Nakiri Knife Made of Three-Ply Steel with a 175 mm Blade. Kanetsugu, Japan

The Kanetsugu SHIUN 6702 nakiri knife is the most eastern knife in European kitchens, maintaining its shape unchanged for centuries.

The ease with which this knife slices vegetables is astonishing, as the thin, sharp blade literally sinks into the vegetables as you chop.

The Kanetsugu SHIUN 6702 Smoke Black nakiri knife is designed for delicate chopping, with the rounded front of the blade constantly touching the cutting board and the sharp edge floating down onto the food being cut.

The VG-10 steel used for the Kanetsugu SHIUN 6702 Smoke Black nakiri knife is hardened to a high hardness of 60–62 HRC, ensuring it retains its sharpness for an extremely long time. Another useful skill is to cut into the cutting board as easily as possible and not to cut the board, as the balance of a nakiri knife is typically biased toward the blade, and the knife does some of the work with its own weight.

The Kanetsugu SHIUN 6702 nakiri handle, made in a traditional Japanese style, and its rectangular shape helps you position the knife precisely on the cutting board to accurately slice food to the desired thickness.o some of the work itself and will become comfortable once you get used to it.