Kanso Chefs Knife 20cm

Based on the Zen philosophy principle that simplicity is achieved by eliminating the non-essential, Kai Shun's Kanso range removes anything that doesn't matter and keeps everything that does: high-performance steel, a razor-sharp edge, perfect balance and precision cutting control.

The Shun Kanso 20cm Chefs Knife is an all-purpose knife, ideal for a wide variety of cutting tasks. A valuable asset in your kitchen, the chefs knife is perfect for preparing vegetables, meat, poultry and more. Based on its Asian counterpar, the gyuto, the Kanso Chefs Knife offers a wider heel with a fairly flat profile toward the heel - perfect for push cuts - but also has a little belly from mid-blade toward the top so it can be gently 'rocked' through fresh herbs or spices to produce a very fine mince.  

• Made from Japanese AUS10A Steel: A highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. 
• Heritage Finish: Hides scratches and gives a rustic look that improves with age.
• Tagayasan Wooden Handle: Known as iron sword wood. Handle contouring enables an easy chef's grip. 
• Full-tang Construction: Provides strength, balance, and easy cutting control.
• Sharpened to 16° cutting angle each side: Cuts cleanly and help preserve food's freshness and best taste.

Specifications:

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Heritage finish Japanese AUS-10A high carbon, vanadium stainless steel
• Hardness: 60 HRC
• Blade Length: 20cm
• Handle: Full tang construction fitted with a contoured Tagayasan (iron sword wood) riveted wooden handle
• Origin: Handcrafted in Japan
• All Shun Kanso knives are presented in an attractive gift box.

Use & Care:

• Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
• Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
• Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
• Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
• Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
• Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.