If you have admired the simple lines and effortless grace of Japanese design, you have experienced kanso. Kanso is a design principle based on Zen philosophy. It means “simplicity”, but simplicity that is achieved by eliminating the non-essential.
To create Shun Kanso, Kai Shun has taken away anything that doesn’t matter and kept everything that does; high-performance steel, razor-sharp edge, with full tang construction providing the 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.
Kanso is a simple and beautiful kitchen knife with a rustic, heritage finish that performs every time.
Blade Material
Japanese AUS10A blade steel – highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer.
Cutting Angle
Double bevelled 16° cutting angle each side.
Handle Material
Contoured tagayasan wood handle – known as “iron sword wood”, tagayasan is dense, durable and beautiful.
Handcrafted in Japan.
