Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The steel is Japanese AUS10A-highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. 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. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. Kanso is a design principle based on Zen philosophy. Boning/Fillet Knife is part of the Shun Kanso series. The contoured tagayasan handle provides a secure grip for excellent control.
#Shun kanso review skin#
length is just right to glide through the body of the fish, quickly removing bones and skin for a perfect fillet. When it comes to filleting fish, the blade's 6.5-in. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. It’s perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. Even fibrous tissue is no match for Shun's extremely sharp edge. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. The Shun Kanso Boning/Fillet Knife is a rigid knife with a razor-sharp edge, and it's adept at key kitchen chores. Kanso si simple - and beautiful - kitchen cutlery that simply performs. When it comes to Shun's Kanso cutlery, essential means high-performance steel, a razor sharp edge, perfect balance, and precision cutting control. It means "simplicity" but it is a simplicity that is achieved by concetrating solely on what is most essential. Kanso consists of six knives in total, one of which is a completely new blade shape! The new 7″ Asian Utility is a mix between a nakiri and a cleaver, so you can split a butternut squash, crush garlic, and slice through proteins like nobody’s business. Check out the entire collection below.If you have admired the simple lines and effortless grace of Japanese design, you have experienced Kanso.
Shun Kanso may be more forgiving, but they are still meant to slice ingredients.Īs someone who handles these knives daily, check out what Stephanie Purtle from Shun Cutlery USA has to say about Kanso: Common sense still applies however, so please make sure you’re not hacking away at chicken bones or mahogany. And if you ever scratch the blade accidentally, the heritage finish on these knives will hide it for you. That’s because the Kanso line has a more durable and forgiving steel than some of the other Shun lines, which is excellent to have if you’re a little heavy-handed in the kitchen. But with the Kanso line, you can let loose a little bit more than with your typical Japanese knife. To ensure a long and happy life for your Shuns, precision and care is required when using them. Shun knives are famed for their excellent steel, which keeps a razor-sharp edge at a more acute angle for longer than a European knife. While they don’t sport any flashy, Damascus-clad steel, these blades have a rustic beauty that shows us you don’t need bells and whistles for a knife to be exceptional. It’s a series of Shun knives that have been simplified and refined to the core, so you’re getting only what you absolutely need in a knife, and none of what you don’t.
Kanso is the perfect introduction into owning a Japanese knife. And now you can find Shun Kanso at House of Knives. Our friends at Shun Cutlery understand this very well, which is why they came out with the Kanso line. As the old saying goes, less is more, and that still holds true today. At House of Knives, we believe the best kind of efficiency is based in simplicity.
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