For the true Japanese food aficionado, nothing compares to the scalpel

$ 130 $For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single-bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped pakkawood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high-carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. The wide shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. The yanagiba (or willow blade) slicer features a long, thin, â willowyâ blade thatâ s designed to be pulled through food. This creates the cleanest cuts imaginable and reduces the loss of natural juices. Most often used for preparing sashimi, yanagiba knives are also excellent for slicing meats and other moist foods. Due to the single-bevel design, Shun Pro knives are best suited for right-handed cooks. BENEFITS: Originating in Seki City, Japanâ s historical center for manufacturing samurai swords, Shun knives are heirs to a seven-century tradition of superior workmanship Features single-bevel blade design preferred by professional Japanese chefsVG10 â super steelâ enables knives to hold their sharp edges for months or even years Hollow-ground back ensures the cleanest cuts with superior stick resistance Blade features beautiful etched pattern Wide blade bevel makes sharpening these knives on a whetstone practically effortless Comfortable, D-shaped pakkawood handles resist moisture, adding strength and durability Manufacturer: KAI USA Ltd. Care: Hand wash Dimensions: 9Â½"Material: VG10 high-carbon stainless steel, pakkawood handle Warranty: Limited lifetime warranty Handcrafted in JapanFree sharpening on all Shun cutlery for as long as you own it.$

For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single-bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped pakkawood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high-carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. The wide shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. The yanagiba (or willow blade) slicer features a long, thin, â willowyâ blade thatâ s designed to be pulled through food. This creates the cleanest cuts imaginable and reduces the loss of natural juices. Most often used for preparing sashimi, yanagiba knives are also excellent for slicing meats and other moist foods. Due to the single-bevel design, Shun Pro knives are best suited for right-handed cooks. BENEFITS: Originating in Seki City, Japanâ s historical center for manufacturing samurai swords, Shun knives are heirs to a seven-century tradition of superior workmanship Features single-bevel blade design preferred by professional Japanese chefsVG10 â super steelâ enables knives to hold their sharp edges for months or even years Hollow-ground back ensures the cleanest cuts with superior stick resistance Blade features beautiful etched pattern Wide blade bevel makes sharpening these knives on a whetstone practically effortless Comfortable, D-shaped pakkawood handles resist moisture, adding strength and durability Manufacturer: KAI USA Ltd. Care: Hand wash Dimensions: 9Â½"Material: VG10 high-carbon stainless steel, pakkawood handle Warranty: Limited lifetime warranty Handcrafted in JapanFree sharpening on all Shun cutlery for as long as you own it.