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The Yanagiba knife is a traditional style knife in Japan used primarily for flawless slicing of sashimi or raw fish. 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 cutlery is suitable for right-handed users only and comes with free lifetime sharpening by the manufacturer. Discounted Divided Servers, Interior Door, Laundry Organization, TV Trays, Flat Whisks, and Gilding. |
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