Kai Shun Pro Sho Knives
The Shun Pro Sho collection focuses on traditional Japanese single-bevel blade shapes, designed for precise, technique-driven kitchen work. Handmade in Japan, this premium Shun series is built to meet the demands of continuous professional use, combining corrosion-resistant steels with a high level of manufacturing consistency.
The range centres around classic Japanese profiles, developed for specialist preparation tasks, particularly fish and fine slicing. Each blade is crafted from A(US)10 steel and hardened to approximately 60 (±1) HRC, offering a balance of sharpness, durability, and resistance suited to regular use in professional environments. The design reflects a combination of traditional Japanese form and more contemporary finishing, resulting in a collection that feels both functional and visually distinctive.
A defining feature of the series is the blade surface itself, which is embossed with an intricate ornamental pattern using a specialised manufacturing process. This creates a striking visual contrast against the clean, dark pakkawood handle, reinforcing the balance between decorative detail and practical performance.
Key Features of the Kai Shun Pro Sho Knives
Rockwell Hardness: Around 60 HRC (±1), providing sharpness and durability suited to professional use.
Blade Material: A(US)10 stainless steel offering corrosion resistance and consistent cutting performance.
Blade Design: Traditional single-bevel Japanese blade shapes designed for precision slicing and specialist tasks.
Handle Material & Design: Black pakkawood handle designed for secure grip and controlled handling.
Knife Origin: Handmade in Japan to Shun’s premium production standards.
KAI Shun Pro Sho 24cm Yanagiba Knife
KAI Shun Pro Sho 16.5cm Deba Knife
KAI Shun Pro Sho 27cm Yanagiba Knife
KAI Shun Pro Sho 21cm Deba Knife
KAI Shun Pro Sho 16.5cm Usuba Knife
Our Personal Opinion
Working with the Shun Pro Sho knives feels noticeably more deliberate than with most double-bevel ranges. The single-bevel edge changes how you approach each cut, encouraging a slower, more controlled motion where the knife does the work rather than relying on speed. It’s something that becomes more apparent the longer you use it.
The blade itself has a different presence in person. The embossed pattern isn’t just visual, it gives the surface a subtle texture that interacts with light and ingredients in a way that’s difficult to capture in images. It feels considered rather than decorative, adding character without affecting how the knife moves through food.
On the board, the knife rewards precision. Long, clean slicing motions feel natural, particularly when working with fish or fine cuts of meat. There’s a sense of clarity to the way it performs, where each movement feels intentional and repeatable. As a collection, Pro Sho leans toward technique and discipline, offering a more focused experience than general-purpose knives while still remaining practical for regular use.