Kanso is a design principle based on Zen philosophy. It means simplicity, but simplicity that is achieved by eliminating the non-essential. In Kanso concept development, all that doesn't matter was left out and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control.
The steel is Japanese AUS10A highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer.
Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as "iron sword wood".
The handle contouring enables an easy chef's grip. Full-tang construction provides strength, balance, and easy cutting control.
Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food freshness and best taste.
- 16-degree cutting angle on each side cuts cleanly and helps preserve food's freshness and best taste; hollow-ground feature provides easy food release.
- Handle is made of Tagayasan wood (known as iron sword wood) notable for its denseness, durability and beauty; angled for a chef's grip and precision cutting.
- A multi-purpose, must-have knife in Asian kitchens
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
- Steel: AUS10A—high-carbon, vanadium stainless steel
- Contoured tagayasan or wenge wood
- Blade length: 7 in. (17.8 cm)
- Handcrafted in Japan
- Weight: 1.5