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*Extra 25% off discount valid on the purchase of select full-price items and sale items at bluefly.com from September 28, 2016 5:30am ET through October 1, 2016, 5:30am ET. Cannot be applied to previous purchases and cannot be redeemed for cash or combined with any other offer. Discount not valid on select brands and select brand styles. To redeem, enter coupon code WOW25 in the promo code box at checkout. Limit one code per order. Terms are subject to change.
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The Shun Cla ic Pro 10 ¿-in. Yanagiba is our longest single-bevel Japanese slicing knife. "Yanagiba" means simply "willow blade" for the yanagiba¿s long, slender blade resembles the long, narrow leaves of a willow. To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable. The yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, yet it is also perfect for preparing meats, for example, making butterfly pork chops. Like all traditional yanagibas, the Shun Classic Pro 10 ¿-in. Yanagiba has a razor-sharp, single-bevel blade and hollow-ground back. The Shun Classic Pro 10 ¿-in. Yanagiba is part of the Shun Classic Pro line of traditional Japanese blade shapes. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades in pure VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade-different for each blade style-is similar to etching found on custom Japanese knives and used to identify the blade¿s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.