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Kanso Utility Knife 15cm

Kai Shun
$179.00 NZD

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.

Kai Shun's Kanso 15cm Utility knife is a multi-purpose knife that is between a chef’s knife and a paring knife in size but its blade is narrower and straighter. It's perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Its very slightly curved belly enables it to do moderate rocking cuts. It’s nimble enough to peel an onion in hand, then slice it up in short order. 

  • 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: 15cm
  • 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.