Kai Shun Pro Sho Yanagiba Knife 27cm
The Shun Classic Pro Sho 27cm Yanagiba is our longest single-bevel Japanese slicing knife. "Yanagiba" means simply "willow blade" for how the yanagiba’s long, slender blade resembles the long, narrow leaves of a willow.
To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable. The yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, yet it is also perfect for preparing meats, for example, making butterfly pork chops. Like all traditional yanagibas, the Shun Classic Pro Sho 27cm Yanagiba has a razor-sharp, single-bevel blade and hollow-ground back.
This knife comes presented in a beautifully presented gift box.
- Cutting Edge: 16° single-bevel blade
- Hardness: VG 10 stainless steel with a hardness of 61 (±1) HRC
- Blade Length: 27cm
- Handle: Black PakkaWood® D-shape Pro Sho handle
- Origin: Handcrafted in Japan
More information on the steel & blade:
The Shun Classic Pro 27cm Yanagiba is part of the Shun Classic Pro line of traditional Japanese blade shapes. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades in pure VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade—different for each blade style—is similar to etching found on custom Japanese knives and used to identify the blade’s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.
One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Shun recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.
Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun Whetstone, the Shun Electric Knife Sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending your knives to a professional sharpener.
A Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.
Following these simple tips will ensure your Shun knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care" tab above.