#Shun kanso asian utility knife full#
#Shun kanso asian utility knife series#

Henckels blocks also have a slot for a honing steel and kitchen shears.Ĭutting Surfaces: The cutting surface you use makes a big difference in keeping your knives sharp. The size of the block varies with the number of knives to be store. A wooden knife block is the best way to store knives on the counter. They attach to the wall and firmly hold knives in place. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. There are some options for storing your knives. Proper Knife Storage: Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. Do no drag the edge of the knife on the towel as it can cut through and cause injury. Rinse and towel dry immediately after washing. Do not use soaps with citrus extracts or bleach as they can promote rust. Always hand wash Shun knives with gentle dish soap and a non-abrasive brush. Always pay close attention to your fingers to prevent injury.Ĭleaning: A Shun knife is a fantastic investment for your kitchen, so properly washing your knife is essential. When you cut, always push forward and down, and pull back toward your body to retain your blade's edge. Proper Cutting Techniques: Shun Cutlery is designed to be used in a smooth, slicing motion, never in a 'chopping' manner. It is out of this respect and admiration towards their ancestors, coupled with advanced technology and materials, that Shun produces basically pieces of art that also happen to be razor-sharp knives. Each and every knife is handmade, from beginning to end, requiring at least 100 meticulous steps along the way. Renowned for their traditional knife making style and aesthetic design, the highly skilled artisans at the Kai Corporation (the parent company of 'Shoon') have been making blades of the highest quality in homage of the legendary sword smiths of Seki, Japan for over 100 years. Shun in Japanese actually translates to 'at the peak of perfection,' and no words could better describe this outstanding company. AUS10A high-carbon, vanadium stainless steel.Heritage finish hides scratches and improves with age.Hand-sharpened 16å¡ double-bevel blade (32å¡ comprehensive).A multi-purpose, must-have knife in Asian kitchens.

#Shun kanso asian utility knife series#

If you've been looking for a knife with a beautiful aesthetic that just has the essentials, the Shun Kanso series makes the cut.

#Shun kanso asian utility knife full#

The ergonomic design of the handle provides unmatched strength, control, and balance with a full tang that extends the entire width of the handle. This dense, dark wood is the same kind of wood that was traditionally used to craft the handles of samurai swords. The ergonomic wooden handle is made from a dark wood called Tagayasan wood, sometimes known as 'iron sword wood'. This finish will hide any scratches that may appear on your blade from regular use. The blade also features a heritage finish to give it a rustic look that only gets better with age.

Like all Shun knives, this Kanso Chef's Knife is sharpened to a 16å¡ double-bevel edge to allow for clean cuts and to help preserve your ingredients' freshness and taste. With a Rockwell Hardness rating of 60 (very hard), this blade provides incredible edge retention for a knife that is sharp, durable, and beautiful. The blade is constructed from a Japanese AUS10A high-carbon vanadium stainless steel, giving it a razor-sharp edge that will last for years. This leaves you with a knife that provide sharpness, durability, and balance, as well as a beautifully simple and ergonomic design. With the zen principle of simplicity in mind, each knife in the Shun Kanso series removes all non-essentials from the design. The more you use this knife, the more you'll find yourself looking for an excuse to use it again, all while advancing your culinary skills and home food-prep techniques. Use the flat of the blade to smash garlic cloves, the back to tenderize meat, and the razor-sharp edge for everything in-between.

Every part of this artisanal blade serves an important function the sharp, angled tip is perfect for peeling and slicing fresh, organic ingredients like herbs, roots, and fruits, while the long, straight edge can be used for portioning raw meats like beef, poultry, and fish. The 7' Asian Utility Knife from Shun's Kanso line combines the best aspects of a Nakiri (Japanese-style vegetable knife) and a cleaver to give you one of the most unique and versatile kitchen tools available. This isn't your grandfather's kitchen knife, but with it's Tagayasan wood handle, rustic heritage-finish blade, and unsurpassed handmade craftsmanship, it certainly has that familiar vintage quality while retaining it's own unique personality.