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Shun Pro 8-1/4-Inch Yanagiba Knife

by Shun

List Price: $213.00
Price: $166.13 & FREE Shipping. Details
You Save: $46.87 (22%)
Only 5 left in stock.
Sold by Wazingo and Fulfilled by Amazon. Gift-wrap available.
8-inch
  • 8 1/4 Inch Yanagiba knife; single edged and used for creating razor-thin slices of fish and soft meats for sashimi
  • Constructed with VG-10 "super steel" that takes and holds a sharp edge longer than comparable knives; wide shinogi (blade bevel) is easy to sharpen with a whetstone
  • Beautiful graffiti-etched blade for a strong, classic statement
  • Premium pakkawood handles in a classic d-shape to nestle comfortably into the curves of the palm, offering a secure grip
  • Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty
20 new from $166.13 1 used from $159.95

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$166.13 & FREE Shipping. Details Only 5 left in stock. Sold by Wazingo and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Shun Pro 8-1/4-Inch Yanagiba Knife + Kai Japanese Professional Knife Sharpening Stone Sharpener
Price for both: $183.68

Buy the selected items together

Product Description

Size: 8-inch

A useful addition to any cutlery collection, this slicing knife by Shun features a narrow, tapered 8-1/4-inch blade with the traditional Japanese single-bevel edge and hollow-ground back. Use it for cleanly and effortlessly slicing through meat without any undue pressure required. Most often used for preparing sashimi, or sliced raw fish, the knife also works well for slicing honey baked ham, savory roasts, and other large cuts of meat.

Like other knives in the Shun Pro line, the knife features a marvelous graffiti-etched blade made of pure high-carbon VG10 steel, which holds a razor-sharp edge longer than other premium steels. The blade's acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the Shun logo neatly into the overall arrangement for a distinct and professional look. The knife also comes equipped with a D-shaped PakkaWood handle for a comfortable, secure grip. Though dishwasher-safe, Shun recommends washing the knife by hand for best results. The knife measures 12-1/5 by 8/9 by 1-4/5 inches and carries a limited lifetime warranty.

From the Manufacturer

Shun Pro
Beautiful graffiti-etched blade with PakkaWood handle.
View larger.

Pro Series

Why Buy Shun Pro

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 high 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. Knife styles in this line include the Deba (a multi-purpose prep knife), the Yanagiba (a long slicing knife perfect for sashimi), and the Nakiri (a vegetable chopping knife). These knives are essential for cooks who are seeking to prepare true Asian cuisine.

NSF certified for use in commercial kitchens.

Key Features

  • These knives feature a 1/2-inch wide Shinogi and single-bevel blade design preferred by Japanese chefs, to maintain cutting consistency, a critical element in Japanese cooking
  • Traditional Japanese blade design for the ultimate knife connoisseur--single-beveled edge with a hollow ground (or concave ground) back; this means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts
  • Constructed of 2.5 mm of pure, high-carbon VG-10 stainless-steel "super steel", composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium
  • Single bevel edge, designed for precision cuts, slices efficiently and stays sharp over time
  • These knives can easily be maintained by sharpening on a fine-grit whetstone or through professional sharpening
  • Honyaki-style knife construction, consisting of one piece of steel
  • Due to the single sided bevel design, Shun Pro knives are best suited for right-handed cooks
  • D-shaped Pakkawood handles
  • Sharpened using 1000 grit whetstone
  • Hand wash and dry recommended; limited lifetime warranty

Highlights

Honyaki Method of Knifemaking

Whereas a knife made by the kasumi method has a cutting core jacketed with another steel, honyaki knives are made from a single piece of steel--usually very hard, high-carbon steel. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time.

Because of the hardness of the steel and the precision of the processes needed to "treat" the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. The Shun Pro line, which features traditional single-beveled Japanese blade styles, is made by this method.

PakkaWood

PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.

Specifications
Blade Material: VG-10 hardened Japanese steel, made with 2.5 mm blade stock, brushed for a matte finish.
Bevel: Single-beveled with hollow-ground back.
Cutting angle: 16 degrees (comprehensive angle 16 degrees).
Handle Material: Pakkawood (resin-impregnated hardwood); D-shaped handle, only available in right-handed version.
Sharpening recommendations: Regular sharpening (as needed) with a whetstone. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife's edge across the whetstone at a 16 degree angle. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness.

Product Details

Size: 8-inch
  • Product Dimensions: 12.2 x 0.9 x 1.8 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B0033AHDE0
  • Item model number: VG0004
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #180,917 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Questions & Answers

Customer Reviews

The handle is also comfortable.
Jerry
This knife is perfect for slicing and preparing raw fish.
David L
Very sharp and excellent quality.
john a draper

Most Helpful Customer Reviews

7 of 8 people found the following review helpful By Douglas Schifter on December 10, 2012
Size Name: 8-inch Verified Purchase
Shun makes some of the best knives in the world. This is my first pro yanagiba. I have a dozen other shun knives mostly of the classic and ken onion lines. This knife is an exception to my collection as it is the only single beveled edge and the only honesuki or single piece of steel. The others are multi layered. I like this knife so much i am getting additional honesuki knives in the pro line. All shun knives are dangerously sharp and must be handled with respect especially when cleaning. I never go near the blade edge and only clean with a brush. The first time i washed it i lost several layers of skin and did not feel it happen. This is no german knife which is usually 22 degrees. Shun knives are in the 15 or 16 degree category due to the harder steel they use. Therefore the knife can hold a sharper edge for longer. Use only on good surfaces like wooden cutting blocks with end up wood so you dont ruin the blades. Some plastic cutting boards are also ok. Never cut on hard material like marble or glass. Wood cutting boards that are not end up type will also dull the knife gradually. If you need to see what an end up board is look in my other reviews for an american made beauty that is reasonable.
WARNING
Update: after some usage i have noticed that despite the beautiful design and sharp edge of shun knives they have a tendency to chip. Be careful the knife does not drop or the blade will be ruined.
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15 of 19 people found the following review helpful By Siu T. Tam on March 20, 2012
Size Name: 9-inch Verified Purchase
This is the second Shun pro yanagi that I bought. I bought my first one back in 2006 and that one, by far, is the best knife I have ever owned. All of the new design changes made them flaws in my opinion. As a kitchen professional, I value practicality over aesthetics everytime. The new laser etched pattern makes the knife more time consuming to keep clean. The new handle is shaped more like the japanese ones now, which is very slim and better suited for people with very small hands. I have average size hands, but I find that the original handle (much bigger in diameter) is more comfortable for me to use. The one thing that thankfully kershaw did not change is the blade shape and that is the only reason why I gave it three stars. The blade shape makes it very easy to glide through whatever I am cutting with ease and also the VG-10 steel along with its perfectly shaped one sided blade make it very easy to keep it sharp as well. I also got a wood saya for free by mail back in 2006 and now, no saya, that sucks!! Everyone that tried my original knife loved it, but sadly, I can't recommed this knife anymore because the new design makes it so different that those same people dislike the new one as well.
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3 of 3 people found the following review helpful By Jerry on June 4, 2013
Size Name: 8-inch Verified Purchase
This knife is awesome for sashimi. It's also easy to clean. I am careful to hone it frequently as well using a honing steel. (Be sure to get the right one - Shun has one that I use with this knife). The handle is also comfortable. Being left handed, it would be nice if they made a left-handed version (it is single-bevel, and the other side is flat), but I have adapted to use the right-handed version.
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1 of 1 people found the following review helpful By I Mitchell on January 12, 2013
Size Name: 8-inch Verified Purchase
As most know this brand is known for it's sharpness. I have had a smaller shun before this one but that one wasn't nearly as sharp as this one. As their website says this knife is great for slicing or carving. It was so sharp in fact that I sliced my finger(not badly) but it was so sharp that it took nearly 30 seconds before any blood decided to show up. I guess now the knife is officially mine. I wouldn't recommend buying this knife as a sole knife for the kitchen. It can handle cutting just about anything but transferring becomes tricky due to it's slender blade. Over all it's a great knife and would recommend it to anyone for the purpose of carving.
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Size Name: 9-inch Verified Purchase
Well made, nicely balanced and super sharp. This is not a stainless knife, but a high chromium steel which is tarnish resistant. That said, it does not perform like a Damascus blade, nor does it cost $1,000. My only disappointment is that it has been bevelled or sharpened on the flat side which is not traditional. A yanagiba should be flat on the left side for a right-hander and bevelled on the right.

The Shun rep I spoke with claimed it was only to 'de-burr' the edge, but that was not the case with my knife. Mine had a distinct and visible edge filing on the left side of the blade.
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2 of 3 people found the following review helpful By eric on March 16, 2013
Size Name: 9-inch Verified Purchase
i have another yanagi knife yoshihiro 270 sitan handle yanagi that price is more expansive and carbon still
i'm sushi helper so my head chef recommand yoshihiro stuff so i bought them and 270 size.
but... that one hella suck because I'm not cut the sasimi just cut the rolls and i hate rust thing willy bad = (
but shun yanagi is VG-10 no more rust and 9-1/2 is good size for use cut roll and sasimi also nigiri = )
i recommand this if u are sushi helper or if u hate rust buy this one = )
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Size Name: 8-inch Verified Purchase
Shun is a well known brand of Japanese knives. Unfortunately the grind both sides, as opposed to single edge traditional Japanese knives. It is really sharp though and should retain its edge for a while. We'll see.
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Size Name: 8-inch Verified Purchase
No whee else did I fund the excellent sushi knife at a price. The workmanship is unmatched and size is perfect for all fish cutting needs.
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Shun Pro 8-1/4-Inch Yanagiba Knife
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Price: $169.95
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