Shun Kanso Chef's Knife

The Kanso series focuses on essential simplicity and a rustic aesthetic. Unlike many Shun lines that feature Damascus cladding, Kanso knives use a high-carbon AUS10A steel with a 'Heritage' finish, offering a more utilitarian, minimalist design without sacrificing performance.

Yes, tagayasan, also known as ironwood, is an exceptionally dense and durable wood. It is naturally resistant to moisture and wear, making it an excellent choice for a high-use kitchen tool.

No, this knife is not dishwasher safe. The high heat and harsh detergents of a dishwasher can damage the wood handle and dull the razor-sharp edge; we recommend hand washing and drying it immediately after use.

To maintain the factory edge, use a honing steel regularly to realign the blade. When it eventually needs sharpening, use a whetstone or a professional sharpening service that can accommodate the specific 16-degree Japanese angle.

The bolsterless design allows you to use the entire length of the blade, from the heel to the tip. It also makes the knife easier to sharpen and provides a more comfortable pinch grip for better control during precision tasks.

No, this is a precision chef's knife designed for slicing, dicing, and chopping vegetables, fruits, and boneless meats. Using it on bone or frozen foods can chip the high-performance steel edge.