Frontpage Deal

Shun 5.5" Premier Nakiri Knife

$125
$213.00
+ Free Shipping
+64 Deal Score
62,453 Views
Amazon.com has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.95. Shipping is free. Thanks BaileysHouse

Note, usually ships in 1-2 days

Williams-Sonoma also has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.95. Shipping is free when you enter code SHIP4FREE at checkout.

The following is no longer available
  • EverythingKitchens.com also has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.95. Shipping is free.
  • CutleryAndMore.com also has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.95. Shipping is free.
  • Bed Bath & Beyond also has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.99. Shipping is free.
  • Alternatively, Macy's has Shun 5.5" Premier Nakiri Knife (TDM0742) on sale for $124.99. Shipping is free.
Share
Good deal?
You gave thanks to BaileysHouse for this post.
Thank you!
BaileysHouse posted this deal. Say thanks!

Editor's Notes & Price Research

Written by

Original Post

Written by
Edited February 4, 2020 at 04:42 AM by
Great quality vegetable knife.

Lowest price in 2 years per camelcamelcamel

https://www.amazon.com/Shun-TDM07...738&sr=8-2
Add Comment
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Deal
Score
+64
62,453 Views
$125
$213.00
About the OP
Send Message
Pro
Joined Jul 2019 L1: Learner
26 Reputation Points
1 Deals Posted
2 Votes Submitted
1 Comments Posted
Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more. If you're not a student, there's also a free 1-Month Amazon Prime trial available.

Community Wiki

Last Edited by StrawMan86 February 3, 2020 at 11:08 AM

127 Comments

1 2 3 4 5

Featured Comments

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.
47 Helpful?
Dwight Schrute told me that this knife outperforms the competition.
35 Helpful?
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.
8 Helpful?

Sign up for a Slickdeals account to remove this ad.

This comment has been rated as unhelpful by Slickdeals users Show Post
HIDDEN
02-03-2020 at 09:50 AM
This comment has been rated as unhelpful by Slickdeals users
This comment has been rated as unhelpful by Slickdeals users
Joined Jun 2010
L3: Novice
112 Posts
58 Reputation
Our community has rated this post as helpful. If you agree, why not thank ?
#5
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.
Reply Helpful Comment? 8 0
This comment has been rated as unhelpful by Slickdeals users
Joined Mar 2014
L3: Novice
147 Posts
22 Reputation
#6
I love my 6.5", probably reach for it over my santuko/chef's knives.. but yes, remember the technique is different from 'normal' knives.
Reply Helpful Comment? 0 0
Last edited by shaggyucla February 3, 2020 at 10:30 AM.
This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2010
L2: Beginner
93 Posts
26 Reputation
Our community has rated this post as helpful. If you agree, why not thank ?
#7
Dwight Schrute told me that this knife outperforms the competition.
Reply Helpful Comment? 41 6
This comment has been rated as unhelpful by Slickdeals users Show Post
HIDDEN
02-03-2020 at 10:28 AM
This comment has been rated as unhelpful by Slickdeals users
This comment has been rated as unhelpful by Slickdeals users Show Post
HIDDEN
02-03-2020 at 10:38 AM
This comment has been rated as unhelpful by Slickdeals users
This comment has been rated as unhelpful by Slickdeals users Show Post
HIDDEN
02-03-2020 at 11:08 AM
This comment has been rated as unhelpful by Slickdeals users

Sign up for a Slickdeals account to remove this ad.

This comment has been rated as unhelpful by Slickdeals users
Joined Jan 2010
L3: Novice
166 Posts
18 Reputation
#11
Can these be sharpened properly at home? How? I notice my knives are getting dull and my grinder type sharpener is probably destroying the knives, I suspect.
Reply Helpful Comment? 0 1
This comment has been rated as unhelpful by Slickdeals users
Joined May 2011
L5: Journeyman
645 Posts
172 Reputation
#12
5.5 is too small in my opinion
Reply Helpful Comment? 6 2
This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2004
L2: Beginner
73 Posts
22 Reputation
#13
Quote from RMHLAW
:
Can these be sharpened properly at home? How? I notice my knives are getting dull and my grinder type sharpener is probably destroying the knives, I suspect.
I just use DMT's whestone: https://www.amazon.com/dp/B00004WFU7.

Is this good or better substitute for someone who's used a Chinese cleaver their whole life? I'd like to get this for my mom.
Reply Helpful Comment? 0 0
This comment has been rated as unhelpful by Slickdeals users
Joined Aug 2007
L10: Grand Master
11,563 Posts
2,482 Reputation
#14
Quote from AlXBoi
:
I just use DMT's whestone: https://www.amazon.com/dp/B00004WFU7.

Is this good or better substitute for someone who's used a Chinese cleaver their whole life? I'd like to get this for my mom.
No ... cleavers are much "taller" and are better at chopping. Just my 2c

Also if they're used to a cleaver, this would feel a lot different too, since their hand would be closer to the chopping block, if you know what I mean ...
Reply Helpful Comment? 1 2
Last edited by kschlege February 3, 2020 at 12:07 PM.
This comment has been rated as unhelpful by Slickdeals users
Joined Dec 2007
Professional Geek
1,246 Posts
389 Reputation
Our community has rated this post as helpful. If you agree, why not thank ?
#15
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]
Quote from AlXBoi
:
I just use DMT's whestone: https://www.amazon.com/dp/B00004WFU7.

Is this good or better substitute for someone who's used a Chinese cleaver their whole life? I'd like to get this for my mom.
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.
Reply Helpful Comment? 47 0
Page 1 of 9
1 2 3 4 5
Join the Conversation
Add a Comment
 
Link Copied to Clipboard