KAI Wasabi Black Nakiri 6 1/2" Kitchen Knife 6716N vs Shun Classic 6 1/2-Inch

For those new to having nice knifes, make sure you DON'T put these in the dishwasher. The solvents in dish washing fluid will rust these faster than salt water even for 1 wash. Always hand wash your knifes! Stay sharp people :)

However, if you're new to this kind of cutlery, there are some thing you should know to get the best use out of the knife for the long term. First: you need to cut with a chopping motion; you can't use a rolling cut like you would with a chef's knife. Trying to do so could dull out the front tip. Second: get yourself a rubber cutting board

This is a solid knife, however, the handle is made of cheap plastic which makes the whole product feel cheap.

I keep my knives on a magnetic strip, but a block is good too. Cutting boards used with any good knife should be wood or bamboo. Plastic is okay too, but will take a beating wit these types of knives. This is a good knife for anyone who cuts a lot of vegetables, but doesn't feel that a full sized vegetable cleaver is for them