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
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.
Most Helpful Customer Reviews
I never knew what a sharp chop knife was until I spent the money on this Shun utility knife. If you cook a lot (or don't but want a good solid Japanese made knife), take the challenge and spend the money. You need to read the directions to be able to use it correctly, since one doesn't slice with this knife but uses it "locomotive" style. Super sharp, made cutting scallions, potatoes, onions, carrots fun and easy. Also do not put it into the dishwasher, hand wash and let air dry to preserve the intense sharpness of this knife. I will definitely purchase another Shun knife.
The only thing I've ever not enjoyed about working with a Nakiri style knife is the lack of a sharp tip. This hybrid eliminates that one complaint. As far as the Kanso line goes, this is the definitive stand-out of the collection because of its weight, balance, simplicity, and (surprisingly for a Shun) it's toughness. This knife is not going to bend or break unless you do something extremely out of the ordinary with it. Knife work is super enjoyable with this model. Chopping mirepoix is a breeze. Need one last quick trim on a piece of sirloin or chicken breast? A go-to. I purchased the entire Kanso line about two months ago and have been pleased with every piece, though I do notice I use the 8" chef knife and this "Nakiri Plus" more than the others. If you work in the industry and are looking for a fun, versatile, and pretty new piece of weaponry to round out an existing collection, do not hesitate. The price and quality is unmatched. For those looking for a good knife for...
the knife definitely has a very nice rustic look to it. the AUS10A steel gives it that matte finish that's unlike the shiny surfaces of other steels. the knife arrived very sharp and sliced through most things with ease.
so why only 3 stars?
1. the handle is bigger at the back, but becomes slim towards the heel of the blade. this did not inspire confidence when i was holding the knife because it felt like my hand was wrapping around a very thin stick. 2. the presence of the tip, and lack of any curve in the blade profile, prevents you from using rocking altogether. if you try to rock, the tip will dig into the cutting board. push-cutting is the only technique that works with this knife.
if you like having a unique looking knife for conversation when guests are over, this is great. but there are better knifes out there for, you know, actually cutting food.
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