For the true Japanese food aficionado, nothing compares to the scalpel-like
precision of a single bevel blade. The newly updated Shun Pro line features the
same incredibly sharp chisel edges as in the past, combined with D-shaped
PakkaWood handles, which lend a secure and comfortable grip. The beautiful
graffiti-etched blade is made with hight carbon VG10 steel, which takes and
holds an edge longer than comparable knives. The blade backs are gently hollow
ground, creating an air pocket between the knife and the food being cut, so the
knife glides through food with quick precision. For those chefs who are truly
into the Japanese method of cooking, the wide Shinogi (or blade bevel) makes
sharpening these knives on a whetstone practically effortless.
Sharpening by whetstone recommended
Traditional Japanese blade shapes |
