It would take me 5-10 minutes to chop some potatoes with the Fibrox, but the Kanso made short work of them in less than two. It's impressive to look at and even more impressive to use. Steel: AUS10A high-carbon, vanadium stainless steel. The Shun Kanso Chef Knife is very light and feels really good in your hand. Full-tang construction provides strength, balance, and easy cutting control. Hand-sharpened 16 double-bevel blade (32 comprehensive) Heritage finish hides scratches, 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. While it may look like a meat cleaver, it isnt (youll want a heavier cleaver for breaking bones). The Shun Kanso Asian Utility Knife is a beautiful multi-tasking bladefrom its sharp tip, which can be used to peel ginger, to its long, straight edge, perfect for portioning meat. Kanso’s Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. KSSWT0767: SWT0767 Kanso 7' Asian Utility Knife Shun Cutlery. The steel is Japanese AUS10A-highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. In Kanso, we took away anything that doesn’t matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. Kanso is a design principle based on Zen philosophy. Shun Kanso Steak Knife Set is part of the Shun Kanso series. You will be astonished at what a difference these fine-edged steak knives can make in the flavor and enjoyment of your steaks. The knives in this beautiful set are hand-sharpened to a 16° edge on each side to glide through your steak, cutting fewer of the capillaries in the meat and keeping more of the juices inside.
Once you’ve grilled the perfect steak, use the perfect steak knives to make sure your meal stays delicious. To keep steaks flavorful, you need to keep more of the juices inside the steak.
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