Shun’s Kanso line is based on a Zen philosophy meaning Simplicity. For this series, Shun eliminated everything that was not essential to creating an excellent knife. Shun’s requirements for a high-quality knife are: high-quality steel, a razor-sharp edge, perfect balance, and precision cutting control. Kanso blades are made from a highly refined, high-carbon, vanadium Japanese stainless steel capable of taking a razor-sharp edge and holding it longer than other blades. The blades have a Heritage finish designed to hide scratches and give the knife a rustic look that improves with age. The handles are made from tagayasan wood and are contoured to fit comfortably in your hand. These knives have a full tang to give the knives strength and perfect balance.
The Kanso boning/fillet knife is rigid with a razor-sharp edge. The narrow, curved blade gets in close to the bone. Fibrous tissue is no match for this blade, making it perfect for trimming silver skin from a tenderloin or making cutlets. As for filleting fish, the blade length is just right to glide through the fish, quickly removing bones and skin. The contoured tagayasan handle offers a secure grip for excellent control.
Curved, rigid blade gets in close and offers controlled cutting
AUS10A blade – high-carbon stainless steel has strength, corrosion resistance, hardness, and wear resistance; added vanadium refines the steel grain enabling a razor-sharp 16° edge, each side.
Contoured tagayasan (or wenge) wood handle is known as “iron sword wood” and is noted for its denseness, durability and beauty.
Full-tang construction for durability and precision balance
Handcrafted in Japan
Hand wash Shun knives with gentle dish soap. Do not use soaps with citrus extracts or bleach as they can promote rust. Rinse and dry thoroughly.
It is best to store cutlery in a wooden block, in-drawer knife tray, sheath, or knife case.
Medium-soft wooden cutting boards are preferred and will help retain a sharp edge much longer.
Tile, ceramic, marble, granite or glass cutting boards are not recommended and can be very hard on your knives.