Shun Kanso Bread Knife

The Shun Kanso features wide, undulating serrations rather than sharp, jagged teeth. This design allows the blade to glide through crusty loaves and delicate cakes with minimal tearing and significantly fewer crumbs.

Yes, Tagayasan—also known as wenge—is an incredibly dense and hard wood prized for its moisture resistance and longevity. It is well-suited for the kitchen environment, though it should be hand-washed and dried immediately to maintain its finish.

Serrated blades are notoriously difficult to sharpen at home and rarely require it due to the way they cut. If the blade eventually loses its edge, it is best to send it to a professional sharpener or utilize Shun’s professional sharpening service.

The full-tang construction means the steel extends through the entire length of the handle. This provides superior balance, structural integrity, and a solid, reliable feel in your hand while slicing.

AUS10A is a high-carbon stainless steel that offers an excellent balance of edge retention and corrosion resistance. While it is more resistant to rust than traditional carbon steel, you should always hand-wash and dry the blade immediately after use to keep it in peak condition.