KAI Shun Pro Sho Japanese Knives

KAI Shun Pro Sho knives represent one of KAI's Japanese collections designed for cooks looking for precision, sharpness and traditional Japanese blade shapes. This Premium Series is handcrafted in Japan, combining the classic aesthetics of Japanese cutlery with contemporary materials and manufacturing techniques. One of its defining characteristics is its exclusive focus on traditional Japanese single-edged blade shapes, making the collection particularly suitable for precise and specialised kitchen work. The current range includes five blade shapes.

KAI Shun Pro Sho knives with A(US)10 steel

The blades of KAI Shun Pro Sho knives are made from corrosion-resistant A(US)10 steel with a hardness of 60 ±1 HRC. The cutting edge is sharpened to 45° on one side, following the traditional geometry of Japanese single-bevel knives. This construction is designed to provide a particularly precise and controlled cutting action.

The flat side of the blade is hollow-ground, creating a small air cushion between the blade and the food. Combined with the high, flat blade profile, this construction helps minimise friction during cutting and supports smooth, precise cutting movements.

Traditional Japanese design and ornamental blade finish

One of the most distinctive features of the Shun Pro Sho collection is the elaborate ornamental pattern on the blade. This decorative finish is created using a specialised manufacturing process and gives the knives a distinctive Japanese appearance.

The contrast between the ornate blade and the black Pakkawood handle creates an elegant and understated design. The collection received a Special Mention at the 2019 German Design Awards, recognising its combination of classic Japanese design and contemporary elements.

KAI Deba, Yanagiba and Usuba knives

The KAI Shun Pro Sho range is particularly suited to cooks looking for traditional Japanese knives for specialised preparation. Its five blade shapes include Deba, Yanagiba and Usuba, together with different variations within these categories. These traditional knife forms are especially relevant for fish preparation, precise slicing and specialised Japanese cooking techniques.

The asymmetrical Pakkawood handle follows the traditional Japanese chestnut shape and provides a secure grip. The integrated tang contributes to stability and balance, while the resins used in the Pakkawood improve its resistance to moisture.

Buy KAI Shun Pro Sho knives

If you are looking for Premium KAI Japanese knives, the Shun Pro Sho collection combines handcrafted Japanese production, A(US)10 steel, a traditional single-bevel edge and a design developed for highly precise cutting. It is particularly suited to professional cooks and enthusiasts who want specialised Japanese blade shapes in their kitchen.

Discover the KAI Shun Pro Sho knives and choose the blade shape that best suits your cutting requirements.