Kai Wasabi Yanagiba 24cm"Yanagiba" means, "willow blade." The long, thin, willowy blade with the traditional Japanese single bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife. All Wasabi blades are made of corrosion

The name means “three virtues

Even fibrous tissue is no match for Shun's extremely sharp edge

The Shun Classic 2 Piece Carving set is beautifully presented in a special Shun wooden gift box

The Wasabi Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding

The carving set is in a beautifully presented box for storage or gift-giving

Slightly shorter than the standard chef's knife

The Shun Kagerou Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding

Cakes and pastries also benefit from the Shun Premier Bread Knife’s smooth cutting capabilities

A pair of soft handled Kitchen Scissors with blades that easily separate for quick wash up - perfect for a variety of tasks ranging from cutting herbs to butterflying a chicken

The Shun Classic Nakiri is a traditional Japanese vegetable knife

Shun Premier Paring Knife 10cm

The Shun Classic Slicing Knife’s 23cm blade means you can cut slices with a single