Shun Pro II 10 5/8" Yanagiba Knife, model VGE0270Y; made in Japan.
Welcome to the world of the Shun Pro II, so named because these are the types of blades that a professional Japanese Chef would use. In Japanese cooking, texture and repetitive consistency are critical elements that can only be achieved by having a perfectly sharp knife that is exactly the same every day; this is made possible by the single-bevel design. Japanese chefs hone and sharpen their knives daily; with the Shun Pro II the chef is able to use the bevel to gauge the angle in which to hold the knife every single time. The wide bevel allows the blade to be placed down flat on the stone, creating a built-in angle. The double-bevel on the Shun Classic is only a couple of millimeters wide, so there is no way to do this.
Another singular feature of the Shun Pro II knives is the concave back of the blade. The result is that no part of the blade touches the food as you slice--only the edge is cutting. This removal of friction across the surface of the food eliminates sticking and improves the texture for better flavor transfer to your palate. Without this design, the aesthetics and flavor of the cleanest cut, which are so important to Japanese cuisine, would not be possible.
The Shun Pro II belong to the Honyaki style, where the blades are made from one piece of steel. In Japan, the most prized and expensive kitchen knives are made this way. The single piece of VG-10 is stronger than the clad material, and best suits the single-bevel design.
There are distinct differences between the Shun Pro and Shun Pro II. First, the Shun Pro II is much more decorative and elaborate. The blade is dual-polished with a brilliant mirror finish on the top while the blade bevel is satin polished for fast and easy sharpening. More importantly is the thickness of the material in the blade: the Shun Pro is only 2.5mm while the Shun Pro II is 5mm. This means a much sturdier and substantial knife with improved performance due to the extra weight. Finally, the Shun Pro II are hand finished on a flat 6000 grit wet-stone, creating the sharpest edge in the entire Shun line. The regular Shun Pro are finished on a sharpening machine using 1000 grit, just like the rest of the Shun line.
You will realize the superiority of the Shun Pro II Yanagiba from the moment you first hold it, making effortless cuts that seem to be performed entirely by the knife itself. It is an invaluable tool for sushi and sashimi, excelling particularly in the preparation of fish. The Yanagiba shall find good use in the same places one would use a Western slicing knife, on everything from meat to vegetables. Whether to start or supplement a set, this knife is certain to change your culinary experience just as it has for professional chefs worldwide.
Details & Features:
Ten and Five-Eighths-Inch Shun Pro 2 Yanagiba Knife, model VGE-0270Y
Blade constructed of pure 5mm VG-10 Steel, dual-polished with a mirror-finished top and satin-finished bezel.
Concave back keeps cut food from sticking to the blade.
Ebony-black PakkaWood handle (resin-impregnated hardwood) is designed for comfort and control.
Brass-accented bolsters and end caps with an elegant rose set in the handle.
NSF certified for use in commercial kitchens.
Hand-crafted in Seki City Japan, the home of Shun knives.
Hand washing recommended.