Shun Kanso Chef's Knife

AUS10A is a high-carbon stainless steel that offers a superior balance of edge retention and corrosion resistance. With a hardness of 60 HRC, it holds a significantly sharper edge for longer than typical kitchen knives, though it requires proper care to prevent chipping.

No, this knife is not dishwasher safe. The high heat, harsh detergents, and abrasive environment of a dishwasher will damage the Tagayasan wood handle and dull the precision-honed edge.

The 16-degree double-bevel edge is significantly thinner and sharper than the 20- to 25-degree angles found on many Western-style knives. This allows for effortless, clean cuts through produce and proteins, though you should avoid using it on bone or frozen foods to protect the blade.

Full-tang construction means the steel of the blade extends all the way through the handle. This provides superior balance, structural integrity, and durability, ensuring the knife feels sturdy and responsive in your hand during heavy-duty tasks.

The heritage finish is designed to develop a unique patina over time with regular use. To maintain the knife, simply hand wash it with mild soap, dry it immediately with a soft cloth, and store it in a knife block or on a magnetic strip.

Yes, the handle is ergonomically shaped to mimic traditional Samurai sword handles, providing a secure and comfortable grip. Tagayasan wood is also exceptionally dense and moisture-resistant, making it well-suited for the demands of a busy kitchen.