Single-bevel blade care
The Shun Classic Pro Line and Dual Core Yanagiba are single-beveled blades. In addition to the general care above, you can give your single-beveled blade some additional TLC to enhance its razor-like qualities.
Like those of most manufacturers, Shun single-beveled blades have a micro-bevel on the blade back. This enables you to use the blade right out of the box—and to be able to touch up the edge using a smooth hone or 6000-grit whetstone.
However, for chefs who want the most exquisite of single-bevel edges, both Shun Classic Pro and Dual Core Yanagiba can be further sharpened and shaped using a method known as uraoshi. The uraoshi process can be done by the knife owner using a series of progressively finer-grit whetstones or by a professional sharpening service.
Uraoshi flattens the back of the blade along the edge and the spine. The slight hollow in the blade back, which helps food release from the blade, remains in the blade's center; only the edges are completely flattened. Since there's no angle to maintain, this makes sharpening easier; you simply pull the blade flat across the whetstone. It reduces sharpening effort, too, since you're only concerned with the edges and not the entire back of the blade. Further, it strengthens the edge.
That said, uraoshi sharpening is a learned skill and Shun recommends having a professional sharpener do this for you unless you are a skilled sharpener yourself. It is not required in order to use your knife, but it is a professional enhancement.