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Featuring a 27cm blade, the Yanagiba Shun Pro Sho knife is specially designed for sashimi and sushi preparation. Made from AUS10 stainless steel, it boasts a composition rich in carbon (1.05%) and elements such as vanadium, nickel and silicon. With such a composition, the blade achieves a hardness of around 60 HRC on the Rockwell scale, offering a long-lasting edge and ideal flexibility for clean, precise cuts.
The asymmetrical cutting edge of this knife is a real asset for lovers of Japanese cuisine, enabling fluid, precise gestures. Subtle patterns etched by an acid process enhance its aesthetics, for an authentic, refined design.
The Yanagiba Shun Pro Sho's Pakkawood handle combines elegance, robustness and hygiene. This composite material, made from laminated wood and resin, is resistant to water and temperature variations, and has excellent antibacterial properties. It is ideal for intensive use in the kitchen.
Its ergonomic D-shape guarantees a comfortable and secure grip, even for the longest cuts. Whether you're a professional or a passionate amateur, this knife is the perfect ally for your recipes.
To ensure the long-lasting preservation of your Kai yanagiba knife, wash by hand in lukewarm water, then dry immediately. Never leave your knife to soak in water, and never put it in the dishwasher. Store it in a safe, dry place to preserve its sharpness and shine.
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