Kai Seki Magoroku Shoso Yanagiba Knife 24cm

$170.00

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Shoso Yanagiba is a long single-bevelled knife particularly useful for slicing fish and thin cuts of meat. Perfect for sashimi. Handcrafted in Japan

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Kai Seki Magoroku Shoso Yanagiba Knife 24cm

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Shoso Yanagiba is a long single-bevelled knife particularly useful for slicing fish and thin cuts of meat.

This knife is a single-edged blade that is particularly useful for slicing fish and thin cuts of meat. Think sashimi and thin slices of protein for sushi. The shape of the blade is different to most of the Kai and Kai Shun knives available. It has a slightly concave edge on one side and an exceptionally sharp edge on the other. This makes the Shoso Yanagiba knife excellent for thin slicing as food slips from the knife with ease.

Shoso is part of Kai’s Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman “Magoroku of Seki” harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty. Made in Japan, Shoso are truly elegant and thoughtfully designed knives made entirely from stainless steel to provide a balanced feel in the hand and optimum hygiene. Beautifully finished in a matt satin finish.

Features:

Blade Length: 24cm
Blade Material: Molybdenum Vanadium stainless steel
Finished in a matt satin finish.
Cutting Edge: Convex ground and double bevel sharpened to 16°.
Handle Material: 18-8 stainless steel with an integrated diamond pattern for a secure and comfortable symmetrically formed grip
Hand Wash Only
Handcrafted in Japan
Shun knives are provided with a limited warranty from manufacturing defects.

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.
Please review the Care & Instructions tab to get the full details on how to care for and maintain your Shun knife. 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.

Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Shun Knives here.

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.

Cutting Technique
Use your knife in a smooth, slicing motion and don’t chop up and down (unless you are using a Kai knife specifically designed for this action e.g. Seki Magoroku Shoso Deba, heel only)

Care must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking.

Cutting Surface.
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.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai 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.

Storage.
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.

Sharpening.
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 or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.

A Kai 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 Kai knives are always ready to use and will continue to be enjoyed for many years to come.