Shun Pro Sho Yanagiba Knife
Centuries of craft. Forged for your kitchen
KAI is one of Japan's most respected knife manufacturers, combining more than a century of craftsmanship with the legendary blacksmithing traditions of the samurai. Precision-forged and meticulously finished, KAI knives are trusted by professional chefs and passionate home cooks around the world.
€305.00
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The Shun Pro Sho Yanagiba Knife is the traditional Japanese slicing knife, or sashimi knife, essential for preparing raw fish with unparalleled precision. Its long, slim 24 cm blade allows for long, single-draw cuts that preserve the food's texture and flavour. The blade is made from high-quality, corrosion-resistant AUS10 steel, hardened to 60 HRC. The edge is honed to a razor-sharp 45° on one side (single bevel), while the hollow-ground flat reduces friction. The elegant black Pakkawood handle provides a secure, traditional chestnut-shaped grip.
Centuries of craft. Forged for your kitchen
KAI is one of Japan's most respected knife manufacturers, combining more than a century of craftsmanship with the legendary blacksmithing traditions of the samurai. Precision-forged and meticulously finished, KAI knives are trusted by professional chefs and passionate home cooks around the world. More about this brand
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Shun Pro Sho Yanagiba Knife
The Shun Pro Sho Yanagiba Knife is the traditional Japanese slicing knife, or sashimi knife, essential for preparing raw fish with unparalleled precision. Its long, slim 24 cm blade allows for long, single-draw cuts that preserve the food's texture and flavour. The blade is made from high-quality, corrosion-resistant AUS10 steel, hardened to 60 HRC. The edge is honed to a razor-sharp 45° on one side (single bevel), while the hollow-ground flat reduces friction. The elegant black Pakkawood handle provides a secure, traditional chestnut-shaped grip.
| SKU | KAI-VG-2005 |
|---|---|
| Dimensions | Blade: 24 cm Handle: 13 cm |
| Material | Handle material: Pakkawood, black |
| Weight | 184 gr |
| Maintenance | Cleaning: Hand-wash immediately after use with mild soap and thoroughly dry with a soft cloth. NEVER use a dishwasher. Handle Care: Periodically apply a neutral vegetable or camellia oil to the Pakkawood handle. |
| Details | This is a Yanagiba knife from the renowned Shun Pro Sho series, featuring a one-sided (single bevel) edge and an integrated tang. |
| Extra Info | Rockwell hardness: 60 (±1) HRC |
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