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The Pro S series shares many of the same characteristics as the Pro M series, but instead of a pakkawood handle it has a very comfortable, light weight, hollow 18-8 stainless steel handle seamlessly fitted to the blade. Unlike wood handles, these will not shrink and are very durable. They are also considered to be more sanitary, which is why many governments and authorities around the world now require culinary professional to use knives with metal or resin handles. For improved grip the handle is textured with an attractive diamond lattice pattern, which is reminiscent of the diamond pattern that is created by the silk cord used to wrap the handles of Japanese swords. I think this perfectly matches the special convex “Hamaguri-ba” blade profile of the PRO S, which is also one of the secrets behind the legendary cutting performance of Japanese swords. This knife is the perfect weapon for Samurai Chefs!
Just like the Pro M series, the Pro S series has blades made from corrosion-resistant AUS-8 high carbon Molybdenum stainless steel, which is sub-zero quenched and refrigerated at -70°C during the heat-treatment process. This produces a blade that has good edge retention and exceptional edge sharpness, strength and toughness. Users who sharpen their own knives will also be please to know that they are also quick and easy to re-sharpen.
Pro S knives are recommended for first-time users of Japanese knives and home Chefs or professional Chefs that need a knife that is very sanitary, durable and corrosion-resistant, but also offers outstanding cutting performance, supreme sharpness and is easy to sharpen.