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NZ's official Kai Shun distributor

Shun Kanso Chefs Knife 20cm

SWT0706

$215.00

Kai Shun Kanso 20cm Chefs Knife, an all purchase knife that will become an asset to your kitchen.

The chefs knife is the one knife no cook can be without. This all-purpose knife is ideal for a wide variety of cutting tasks. The 20cm length is perfect for preparing fruits, vegetables, proteins, and a wide variety of other foods. The Kanso Chefs Knife is based on its Asian counterpart, the gyuto. It offers a wider heel, a fairly flat profile toward the heel—perfect for push cuts—but also has a little belly from mid-blade toward the tip so that it can be gently "rocked" through fresh herbs or spices to produce a very fine mince. The tagayasan-wood handles are slightly contoured, enabling an easy and comfortable chef's grip while cutting.

All Shun Kanso knives are presented in an attractive gift box.

  • 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

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

Cutting Surface.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Shun recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun Whetstone, the Shun Electric Knife Sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending your knives to a professional sharpener.

A Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.

Following these simple tips will ensure your Shun knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care" tab above.