$229.00 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.

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.


  • 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.