Free shipping on orders over $100 /
NZ's official Kai Shun distributor

Shun Kanso Paring Knife 9cm

SWT0700

$139.00

Kai Shun Kanso 9cm Paring knife, great for peeling, trimming, coring and more.

The Shun Kanso 9cm Paring Knife is a must-have for every kitchen. In a way, you can think of it as the mini version of the chefs knife because, like the chefs knife, the paring knife is quite versatile. The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.

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: 9cm
  • 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.