Shun 5.5" Premier Nakiri Knife

Very nice. I haven't used this knife specifically, but Shun does make good knives, though maybe a little overpriced normally. 5.5" is a little short for me for a nakiri but might be a good fit for small hands. The 6.5" at Williams-Sonoma is probably a better buy for most people. Great style of knife if you prep mostly vegetables and have an alternative for bigger items like butternut squash.

In this price range, there are other good options, though. CutleryAndMore has a Miyabi Mizu SG2 on sale for $140 (Henckels label, but real Japanese knives made in Seki from a high-quality hard super steel):
https://www.cutleryandmore.com/miyabi-mizu-sg2/nakiri-knife-p137429​ [cutleryandmore.com]

The less expensive Shun Kanso is also on sale for $85:
https://www.cutleryandmore.com/shun-kanso/hollow-edge-nakiri-knife-p136377​ [cutleryandmore.com]

And if you want a great value deal in this form factor, check out the Nexus BD1N steel knives. $35 for the 6.5" Nakiri right now:
https://www.cutleryandmore.com/nexus-bd1n-stainless-steel/hollow-edge-nakiri-knife-p136829​ [cutleryandmore.com]

Like @kschlege said, it would feel quite a bit different. With a nakiri, you would use a normal pinch grip or a pointer grip for most tasks. With a Chinese chef's knife (cleaver), I tend to use more of a two-finger pinch grip, as the weight is farther forward. But if you watch Chinese chefs, they will frequently grip it more around the handle, choked up, with the thumb or the index finger resting against the blade and the knife used in a very flat motion. The only time I see them held similarly is when using them for paring (e.g. shaving daikon into sheets).

That said, if she's losing strength in her hands or getting arthritis, this might be a good transition, and should be much lighter. It means she'll have to do more of the work herself, but the knife will be easier to handle. And a good, thin-profile nakiri will cut through vegetables like a laser, negating the need for a heavy knife. I'm sure she could adjust her technique, which she's probably already doing if she's compensating for lost grip strength (I can relate, though I'm only 37).

I'm on the fence right now about picking up a nakiri or upgrading my Shi Ba Zi cleaver to a 9"+ CCK. I'm leaning toward a non-stainless carbon steel or clad knife for either one, though. However, these are some tempting deals.

Dwight Schrute told me that this knife outperforms the competition.

WS has the 6.5 inch for $10 more

https://www.williams-sonoma.com/p...iri-knife/

Considering a nakiri - flat blade so you don't rock it like a chef's knife.