Features of Kai Shun Pro Sho
As mentioned earlier, within this series you will find mainly yanagibas and debas. These are classic Japanese kitchen knives for meat and fish. A yanagiba is a long, Japanese kitchen knife that is used to cut sashimi, raw fish. These knives are enhanced with a long blade with which you can cut through a piece of fish in one go. As such you prevent using a sawing movement, so you'll end up with the best results. Deba knives are Japanese carving knives. Designed to fillet fish (bones and vertebrae) and shellfish. To prevent breaking, the blade of a deba is a lot thicker than that of a normal kitchen knife.
Shun Pro Sho blade
The blade finish and grind are characteristic features of these knives. One side features a decorative pattern, made with an innovative etching technique. The blades are made of VG10 steel, a stainless Japanese steel with a hardness of 61 HRC. The blades are ground on one side at a 45-degree angle. The other side is flat and slightly hollow, creating an 'air bubble' during use. This reduces frictional resistance for a perfectly straight cutting result. Perfect when making sushi!
Shun Pro Sho handle
The handles are made from black pakka wood and share many similarities with Kai's well-known Shun Classic series. The handles are made in typical traditional, Japanese D-shape. This asymmetric D-shape ensures that the handle feels great in hand. The dark pakka wood contrasts nicely with the polished blade and end of the handle.
German Design Award 2019 Special Mention
The Shun Pro Sho series was awarded the German Design 2019 Special Mention. Justified praise for this wonderful knife series. These are classic Japanese kitchen knives for meat and fish. These are classic Japanese kitchen knives for meat and fish.