The Dual Core 10.5" Carving/Fork Knife has the length, weight and single-bevel design of a traditional Japanese yanagiba. The blade stock is thicker than the rest of the dual core series - 4.5mm thick rather than 2.5mm. This gives the knife heft and rigidity, enabling it to glide through cuts with ease and grace. This knife is the perfect knife for slicing raw proteins. It is, quite simply, the ultimate sushi knife. About the shun dual-core series: until now, it was considered almost impossible to create layered Damascus from two premium quality stainless steels. But what was impossible is now a reality—and shun is proud to bring it to your kitchen. The shun dual-core series features a Damascus blade made from two premium quality, high carbon stainless steels. Seventy 1 alternating microlayers of high carbon, high chromium VG10 and VG2 stainless steels are roll forged to produce a finer grain in the steel and to give it both strength and beauty. The laminated steel is then hot forged to create the herringbone pattern that allows the layers to alternate along the cutting edge. During normal use, the two steels will wear at different rates creating micro serrations along the edge so that the dual core’s extremely sharp edge feels sharp longer. Etched laminations in the blade reduce drag, helping food release from the blade and gliding through each cut quickly and easily. Traditional Japanese octagon shaped handles in ebony PakkaWood provide a comfortable and secure grip to complete the look of these beautiful knives. Includes traditional Japanese wooden saya, or sheath.
I have a lot of high- end knives and was debating on pulling the trigger on a Yani since I'm not a sushi chef or a pro but I've been mesmerized by this knife for a couple years. I'm so happy I got it, it's a work of art! I've used it to fillet a few fish I've caught and for slicing roasts and steaks, haven't noticed it " steering" me due to single bevel, it's so sharp and has perfect weight. Not a laser like a Yu so I've got more confidence if I'm cutting a rib roast or something with a bone-in. Beautiful work of functional art. Haven't had to sharpen yet but will definately do it myself, I'm confident in my ability to sharpen and not scratch it. It is one fine tool. BTW, it's not my most expensive knife. You only live once, may as well enjoy it.. Anthony Y.. Sun Feb 22 2026