The Shun Pro Sho series focuses exclusively on single-edged, traditional Japanese blade shapes. Thanks to exceptionally high manufacturing standards and corrosion-resistant steels, this series is particularly suitable for continuous professional use. The elegant knife design combines classic Japanese form with contemporary features in an elevated manner. Their blade, with a pressed ornamental pattern created through an innovative manufacturing process, represents the visual pinnacle of these knives. As with the Shun Classic series, the elegantly shaped and functional pakkawood handle contrasts beautifully with the luxurious blade patterns.
The knife blade is made of VG 10 corrosion-resistant steel with a hardness of 61 (±1) HRC. Its cutting edge, sharpened to 45° on one side, provides the extra sharpness needed for extreme precision. The straight blade is hollow-ground to create an air cushion between it and the material being cut. Combined with the broad, flat blade, this minimizes friction and guarantees perfect cutting results.
The handle, crafted from black pakkawood, exudes elegance and fits perfectly in the hand. Its asymmetric chestnut shape ensures a secure and comfortable grip during cutting. The integrated tang provides stability and balance.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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