Shun Kanso Steak Knife

A straight, razor-sharp edge is designed to slice through meat cleanly rather than sawing through it. This preserves the integrity of the muscle fibers, which keeps the natural juices and flavors inside the steak instead of leaving them on your plate.

No, these knives are not dishwasher safe. The high-carbon steel blade and the natural Tagayasan wood handle require hand washing and immediate drying to prevent rust and maintain the integrity of the wood.

Full-tang construction means the metal of the blade extends all the way through the handle. This design provides superior balance, weight distribution, and durability, ensuring the knife feels solid and secure in your hand while cutting.

Tagayasan wood is dense and durable, but like any natural wood, it benefits from occasional care. Avoid soaking the knives in water and consider applying a food-safe mineral oil to the handles periodically to keep the wood conditioned and prevent it from drying out.

These knives arrive with a hand-sharpened 16-degree edge on each side. This is significantly sharper than most standard Western-style steak knives, allowing for effortless, precision cutting.