Kai Shun Pro Sho Deba Knife 16.5cm - VG-0002Extra hard VG10 Gold stainless steel.Ultra fine edgesLarge range of syles and sizes - for every use and preference.Oval shaped bolster for perfect postioning of thumb and forefinger.
Deba means pointed in Japanese, the knife is used for beheading and filleting fish.
Kai Shun Pro Sho Knives
Kai Shun Pro Sho knives have a particularly fine blade made from stainless steel. The blade is constructed from blanks of VG10 Stainless Steel whch is the core material used in the Shun European Damask blades. Kai Shun have added a "d" shaped ergonomic handle and an oval bolster to complete the design. The latest version of the Kai Pro series has a decorative design etched on to the blade and an improved mirror finish.
Kai Shun Knives - top quality materials, interesting design features, precision engineered and beautifully finished. Gift Boxed.
Kai Shun Pro Sho Knives - the blade and bolster
Kai Shun Pro Sho Knives - the handleSpecial "d" shape or comfort"d" shape prevents slipping and twisting of the handle.made from pakka wood veneers impregnated with phenolic thermosetting resins.
Kai Shun Pro Sho Knives - See our Full Range Here
Kai Knives - See Our Full Range Here
Kai Shun Pro Knives- usealways use plastic or wooden chopping boardsdo not chop on to glass, metallic or marble surfaces.do not chop on to bones, frozen food or other hard objectsknives are sharp - please keep them out of the reach of children.
Kai Shun Knives - sharpeningAll Kai Shun Knives (except those with serrated blades) should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. SINGLE SIDED BLADES MAY ONLY BE SHARPENED ON A WHETSTONE.
Kai Shun Knives - cleaningWe recommend that you hand wash you Kai Shun Knives in warm soapy water with a mild detergent. We also recommend that you dry your knives immediately with a soft cloth. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!