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Kai Yanagiba Knife cm. 27 Shun Pro Sho

€283.00 €231.97
Availability: Out of stock
Yanagiba is a knife structured and manufactured by Japanese masters in their cooking story for fish preparation.
Yanagiba means willow blade in Japanese, the knife is long and thin like a willow leaf and is used to prepare Sashimi, the raw fish.
The knife must be long, since the technical process requires a neat cut to slice fish.
Japanese people think that this makes less damage to the fish and betters its presentation with respect to the cut made with a forward-backward movement.
The length of the blade is of 27 cm.
The knives of the series Kai Shun Pro Sho have a particular characteristic of quality, i.e. the blade in stainless steel VG10, a steel used for the Damascene Shun blades.
The hardness degree of steel is of 61(±1) HRC.
The Kai Shun knives have an ergonomic handle in Pakka wood, imbued with phenolic thermo-hardening resins and has a "D" shape, preventing slipping and the torsion of the handle and allowing a good grip of the knife.
This series Shun Pro Sho has a decorative design engraved on the blade and a mirror finishing that improves in an excellent way the cutting slip.
Delivery time : 7 days
FAQs
What characterises the Kai Shun Pro Sho series?
The Kai Shun Pro Sho series is designed according to the tradition of professional Japanese knives used for fish preparation. The blades are made from high-carbon steel and feature a traditional single-bevel edge designed to deliver extremely precise, clean and controlled cuts typical of Japanese cuisine. The minimalist design focuses on functionality, blade rigidity and cutting accuracy for delicate tasks. The natural wooden handle with ferrule ensures a stable grip and excellent control.
Who is this series recommended for?
It is recommended primarily for professional chefs, sushi chefs and experienced enthusiasts looking for traditional Japanese knives designed for highly precise cutting techniques.
What type of use is it ideal for?
It is ideal for specialised fish preparation, including sashimi, sushi and precise filleting tasks where clean and accurate cuts are essential.
How should it be maintained?
Regular sharpening on Japanese whetstones, the use of wooden or high-quality synthetic cutting boards and hand washing with immediate drying are recommended to preserve edge performance and blade durability.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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