Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. In Kanso concept development, all that doesn’t matter was left out and kept everything that does: high-performance steel, razor-sharp edge, 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 a wood called tagayasan or wenge, which is sometimes known in Japan 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.

Features

• AUS10A high-carbon/vanadium stainless steel with Heritage finish for premium performance, distinctive look
• Shun-sharp 16°edge (each side) makes food prep fast and easy
• Double-bevel, flat-ground blade glides through food
• Countoured tagayasan/wenge wood handle for a comfortable and beautiful grip
• Full tang provides perfect balance
• Blade length: 3.5-in (8.9 cm)
• Handcrafted in Japan