Features
Long, narrow knife with a 10-5/8-inch blade; ideal for slicing delicate raw fish
Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
One-sided beveled edge with a hollow-ground back; stainless-steel bolster
Durable black Pakkawood handle; D-shape design fits the hand comfortably
lifetime warranty; manufactured in Seki City, Japan
Product Review
Designed to effortlessly slice delicate morsels of fresh fish, this elegant Yanagiba or sashimi knife is an essential tool for any home sushi chef. An exceptionally long narrow blade measuring 10-5/8 inches in length carries a razor-sharp edge to cut into soft raw fish without crushing or damaging and finishes with a pointed tip for intricate tasks. Also available in two additional lengths: 8-1/4 and 9-1/2 inches. Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Combining high-carbon stain-resistant "super steel" with a one-sided, single-bevel design results in an exceptionally strong, sharp blade. Holding its sharpness longer, a Shun knife offers simplified maintenance on top of its superior performance. Flipping the knife over shows a subtly concave backside created to resist sticking and avoid damaging food. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold
Product Description
The Yanagiba knife is a traditional style knife in Japan used primarily for slicing sashimi, but ideal for sushi or other raw food, such as meat or poultry. The long, pointed blade features the Shun Pro single-bevel and concave back side, so it's ideal for precision, sharp slicing, even through moist foods, and will maintain its edge with the use of a whetstone.Made in the ancient city of Seki, Japan, Shun Pro knives rely on extremely sharp 2.5mm blades, made of a single piece of Japanese VG10 steel for strength, called the Honyaki style in Japan. It offers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Sharper out of the box than other knives, Shun Pro knives feature a traditional Japanese blade, with a one-sided beveled edge and hollow-ground or concave back. Japanese chefs in particular prefer the single bevel because it can be honed backed to its original sharpness, even after hours of slicing, using a whetstone. In addition, the hollow ground divots on the back produce air pockets that remove friction when slicing, so food releases easily without any loss of flavor. The ebony Pakkawood handle, a highly durable combination of layers of white birch wood and resin, is designed in a ???D??? shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF approved for commercial kitchens. Shun Pro cutl
Related Topics
Shun Pro 10-5,8-Inch Yanagiba Knife,Shun,VG0270Y
