I've been looking a Nakiri knives and the Tojiro Nakiri at CKTG seems like a good price for a quality knife:
But also noticed that Williams Sonoma has a Shun for just under $100.00
The Shun is hollow-ground and unsure it that is a negative.. Sure is a good price for a Shun.
Does anyone on the forum use Nakiri's and if so any recommendations or thoughts on purchasing one appreciated.
A few of us use Nakiri from time to time. Usually, Tojiro knives are cheaper than Shun. In this case, it is $70 vs $100. I don't care for the hollow scooped out blade, but there is nothing wrong with it.
The Shun knife on that page has a right handed handle. Keep this in mind.
I think the two knives will be about the same, but the Tojiro is chepaer. The Shun will have slightly better handle and have better warranty.
I have 2 Nakiris, and like both. One is an inexpensive no name from a Japanese grocery, with a rather thin simple blade. The other is a more typical Western construction with bolster and all; so it's heavier. Both have the slightly rounded tip, which is surprisingly useful when cutting meat. Both were around $20, so I can't comment on the value of the more expensive ones that you are looking at.
It's hard to say why. The sharp tip is better for poking, but a sharp round edge feels better for the short slicing strokes that I use to separate skin from meat, or slicing along the lines between muscles. I keep a couple of santokus on the same knife rack. To a degree I use them interchangeably, but am more likely to grab a nakiri.
I have the Tojiro DP nakiri but also this carbon steel nakiri:
The carbon steel version is a really wonderful knife -- takes a very very sharp edge and holds it well. Costs about $100. But when I get the Tojiro nice and sharp I can't really tell much difference in practice. Maybe the carbon steel one is a bit sharper but at a certain point it hardly matters as far as I'm concerned.