Shun Kanso Nakiri

The hollow-ground indentations, often called granton edges, create small air pockets between the blade and the food. This significantly reduces friction and prevents thin slices of vegetables from sticking to the knife while you work.

No, this knife is specifically designed for vegetables and fruits. Because it features a thin, razor-sharp 16° edge, it is not suitable for cutting through bones, frozen foods, or dense proteins, which could damage the blade.

Tagayasan, also known as wenge, is a dense and durable hardwood naturally resistant to moisture. While it is highly resilient, you should always hand wash and dry the knife immediately after use to maintain the integrity of the wood and the blade.

AUS10A is a high-carbon stainless steel that offers an excellent balance of hardness and corrosion resistance. It allows the blade to hold a very sharp edge for a long time while remaining relatively easy to maintain and sharpen.

The blunt tip is a signature feature of the Nakiri style, designed to prioritize safety and efficient push-cutting on a cutting board. While it isn't meant for piercing or delicate tip-work, it is exceptionally effective for chopping, dicing, and mincing produce.

Full-tang construction means the steel of the blade extends all the way through the handle. This provides superior structural integrity, durability, and a balanced weight distribution that makes the knife feel stable and controlled in your hand.