The Yanagi knife 21 cm KAI Shun Pro Sho is a single bevel slicing knife with a long narrow blade that smoothly slices through raw fish and preserves the integrity of each ingredient's freshness. When preparing sashimi and nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of the yanagiba is designed for this purpose.

The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section.

The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh.

Made for right-hand use, the yanagiba has a bevel on the right side and a concave on the left. This allows a more acute angle compared to most double bevel knives and nonstick properties.

The back face (urasuki) is concave to easily detach the blade from the substance being cut, and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting.    

The  KAI  Shun Pro Sho line was created as an evolution of the KAI Shun Classic. It combines the classic Japanese design with modern details and high-quality material. The knives of the line refer to Japanese shapes and cuts and the are all single bevel knives, according to the original asian knife style.

Thanks to an innovative etching technique, the straight side of the knives is blasted, which results in a sanded, matted surface. The other side is shiny polished, thus creating a unique look. 

These Japanese designed knives feature a classic VG-10 stainless steel blade with a hardness of 61 HRC. The knives are single ply due to a certain tempering process, which means that they are more stable, durable and with more than 4 times "super steel" density comparing to clad knives. 

The edge of the blade is single, razor sharp at a 16° angle, making them knives to be used mainly by professionals.

The traditional, asymmetral, handle is made from brown Pakkawood, a wood - resin plastic composite material. The handle merges seamlessly into the blade steel, while at the end, an inox cap is added for more balance and stability. 

The slightly curved, traditional chestnut-shaped handle is more comfortable for right hand use.

Made in Japan with the latest technology of the cutlery industry.

Offered in a gift box.