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FAQ
shun-pro-sho
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.
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