Step into the world of exquisite Japanese craftsmanship with the KAI Shun Pro Sho Yanagiba knife, an essential tool for every professional and home chef. This slim and elegant kitchen knife is designed to elevate your culinary experience. Enjoy its striking design, where the black handle harmoniously contrasts with the silver blade, exuding both style and functionality. Crafted using traditional Japanese single-bevel grinding, the Ianagiba knife delivers superior quality when slicing raw fish, sushi, and sashimi, making it indispensable in professional kitchens. The engraved blade finish adds an artistic touch to its already fascinating design, making it a true masterpiece in your kitchen.
Technical Specifications:
Blade Material: VG-10 steel
Blade Length: 27 cm
Total Length: 40.5 cm
Handle Length: 12 cm
Handle Material: Pakka wood
Weight: 198 g
Blade Thickness: 3.1 mm
Blade Height: 4 cm
Hardness: 61 HRC
Manufacturing Technique: Traditional Japanese Single-Bevel Grinding
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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