Unfortunately, this deal has expired 3 minutes ago.
*
267°
Posted 4 days ago
SHAN ZU Kitchen Knife Nakiri, Japanese Knife 16.5cm, Chef Knife German Stainless Steel, Professional w/ Ergonomic Handle - w/Voucher
Shared by
Frank30uk Super Poster
Joined in 2010
9,552
18,511
About this deal
This deal is expired. Here are some options that might interest you:
Noticed a 30% voucher on this knife.
Customer Reviews
Price History
- GERMAN STAINLESS STEEL:The blade of the nakiri knife is made of high quality German 1.4116 stainless steel with a hardness of 55-57 HRC, which has excellent resistance to rust ,corrosion and discoloration, ideal for cutting ingredients. It is pretty and safe, an ideal gift for every food lover, home cook or professional chef.
- DOUBLE EDGE 15 °SUPERIOR SHARPNESS :The vegetable knife is really flat, with an angle of 15 °± 1 ° on each side.It's a traditional Japanese knife for working with vegetables and produce, produces a uniform finesse of each cut effortless. And the flat edge allows easier accurate chopped vegetables with each piece in same shape and size.
- COMFORTABLE HANDLE FOR EASY GRIP:This professional nakiri kitchen knife 50 mm wide, has a blade wide enough to prevent the knuckles from hitting the cutting board during use, which is better for your hands. What's more, the solid Ergonomic Pakka Handle minimizes wrist tension ,and the weight is lighter than Macheta.Even after long-time use,it can ensure you will not feel tired when you cutting food.
- VEGETARIAN 'S FAVORITE VEGETABLE KNIFE :The 16.5 cm (6.5 inch) vegetables knife is used according to the strictest standards for preparing vegetables,and the sleek blade with hollow-ground indentations helps food release from the blade more easily.such as cutting onions, thinly slicing celery, carrots, cut peppers and mash them, etc. Its flat edge and square tip make it ideal for quick and efficient movements from top to bottom.
- TIPS AND GUARANTEE :The professional vegetable knife is not designed for sudden movements and arduous work, such as cutting bones. PURCHASE WITHOUT RISK, it is allowed to return the product within 30 days. 12 month manufacturer's warranty for quality issues.
Customer Reviews
Price History
More details at Community Updates
Edited by a community support team member, 4 days ago
You may also like
Related Discussions
Related Categories
39 Comments
sorted byCould be a great knife, but if you plan on sharpening it yourself and having it for a long time that thick choil at the base is going to stop you being able to sharpen it evenly (without a lot of work).
Mercer have some cracking knives at this price point, £15 for their basic nakiri here:
Mercer Culinary Millennia Black Handle 7" Nakiri Knife amzn.eu/d/3…O22
The forged version, Genesis, is £40 at the mo, and though I haven't got the nakiri I'm v impressed with the build quality of this range, and it'd be my pick for anyone who can stretch to this price bracket:
Mercer Culinary Genesis 7-Inch Nakiri Knife, Stainless Steel, Black, 38x10x3 cm amzn.eu/d/6…anx
amazon.co.uk/gp/…tle
It cost me £6 at the time and I bought it because it was cheap and the reviews were surprisingly good. But I still had low expectations.
I use it 2-5 times a week and use a zwilling diamond steel to sharpen it pretty much each time. But only a swipe or 2. I always wash it in the dishwasher.
It's been razor sharp all thru until today and is my go to for veg prep.
I have grown the belief that the only thing that matters about a knife is its ability to take an edge, and this does it perfectly.
But my god it's an embarrassingly ugly handle.
If you're handy with them, whetstones are always fantastic, and a bad job with a whetstone is still going to better than a good job with a pull through sharpener. Helen Rennie on YouTube has great tutorial vids for beginners. For Nakiris in general, you can get away with a more acute angle as they're mostly just for precise veg cutting
Otherwise pull through sharpeners will get you an ok edge but remove a lot of material. And you'll end up with a great big gap where the knife can no longer meet the board, which stops you being able to cut, especially with this shape of knife. You can probably get away with not sharpening it for some time if you hone it regularly on a steel.
This is a low quality made in China knife.
Damascus / stainless.
German / Japanese
I have too much mix and match, ranging from Chef Aid to IKEA because I've been too tight. So now I want a good set. I don't care about a block as they'll go into the knife storage in the drawer, and I don't need the scissors or sharpeners.
Serious recommendations please, rather than "I saw this set...."
Potential budget £200. I would like this to be the last set I buy
knivesandtools.co.uk/en/…3-6
Bit easier to chip, though, if you're not used to high HRC knives. I'd personally prefer the forged Mercer I linked above for £40, I don't think you really see the benefits above that until you start spending silly money
It's US centric but lots of good info here
seriouseats.com/bes…056 (edited)