Shun Cutlery Kanso Asian Utility Knife 7″, Narrow, Straight-Bladed Kitchen Knife Perfect for Precise Cuts, Ideal for Preparing Stir Fry, Handcrafted Japanese Knife,Silver

Price: $188.00 - $149.95
(as of Oct 21, 2024 04:32:43 UTC – Details)

The Shun Kanso Asian Utility Knife is beautiful multi-tasking blade—from its sharp tip, which can be used to peel ginger, to its long, straight edge, perfect for portioning meat. Shaped like a cleaver, but made for more delicate work, the the Kanso Asian Utility Knife is adept at processing quantities of vegetables for stir fry and thinly slicing meats. Every part of this knife can be put to use. Use the flat to smash a garlic clove. Use the back to tenderize meat. Use the tip and razor-sharp edge for everything from skinning fish to shaving vegetables. Once you use it, you’ll find yourself reaching for this precision knife more and more often. The Shun 7-inch Asian Utility is part of the Shun Kanso series. Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. In Kanso, we took away anything that doesn’t matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. The steel is Japanese AUS10A—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. Kanso’s Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The handle is made of Tagayasan wood, sometimes known as “iron sword wood.” The handle contouring enables an easy chef’s grip. Full-tang construction provides strength, balance, and easy cutting control. Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food’s freshness and best taste. Hand-crafted in Seki City, Japan, Kanso is essential simplicity: a simple kitchen knife that simply performs.
Kanso is a design principle influenced by Zen philosophy; It means “simplicity”, but simplicity achieved by eliminating the non-essential
7-inch utility knife where all parts of the blade are used: flat side can be used to smash garlic; sharp tip for peeling, the long, straight edge for portioning meat
Full tang construction for balance and strength; blade is made of Japanese AUS10A steel-an upper-end, highly refined steel that takes and retains a razor-sharp edge
16-degree cutting angle on each side is razor-sharp and cuts cleanly and helps preserve food’s freshness and best taste
Handle is made of Tagayasan wood (known as iron sword wood) notable for its denseness, durability and beauty; angled for a chef’s grip and precision cutting