I have a tall bunka (Shun Kanso Asian utility 7”, on the right in the pic) and a santoku from the same line. Does a nakiri do anything better or different or would it be redundant? : r/chefknives
Shun Kanso Hollow Edge Nakiri Knife - 6.5" – Cutlery and More
Shun Kanso H.G. Nakiri Knife · 6.5 Inch · Brown | Curated.com
Shun Kanso Hollow-Ground Santoku Knife | Williams Sonoma
Shun Kanso Hollow Edge Nakiri Knife - 6.5" – Cutlery and More
Amazon.com: Shun Cutlery Kanso Hollow Ground Nakiri Knife 6.5", Ideal Chopping Knife for Vegetables and All-Purpose Chef Knife, Professional Nakiri Knife, Handcrafted Japanese Kitchen Knife,Silver: Home & Kitchen
Amazon.com: Shun Cutlery Kanso Hollow Ground Nakiri Knife 6.5", Ideal Chopping Knife for Vegetables and All-Purpose Chef Knife, Professional Nakiri Knife, Handcrafted Japanese Kitchen Knife,Silver: Home & Kitchen
Amazon.com: Shun Cutlery Kanso Hollow Ground Nakiri Knife 6.5", Ideal Chopping Knife for Vegetables and All-Purpose Chef Knife, Professional Nakiri Knife, Handcrafted Japanese Kitchen Knife,Silver: Home & Kitchen
Shun Kanso Hollow-Edge Nakiri, 6" | Sur La Table
Shun Kanso H.G. Nakiri Knife · 6.5 Inch · Brown | Curated.com