Shun SWT0706 Kanso 8-Inch Chef's Knife
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- Kanso is a design principle influenced by Zen philosophy; It means "simplicity", but simplicity achieved by eliminating the non-essential
- 8-inch chef's knife for versatile slicing, chopping, dicing, and more
- Full tang construction for balance and strength; blade is made of Japanese AUS10A steel-an upper-end, highly refined steel that takes and retains a razor-sharp edge
- 16-degree cutting angle on each side is razor-sharp and cuts cleanly and helps preserve food's freshness and best taste
- Handle is made of Tagayasan wood (known as iron sword wood) notable for its denseness, durability and beauty; angled for a chef's grip and precision cutting
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Creative Kitchen|
|Blade Material Type||High Carbon Stainless Steel||Carbon||Steel||Steel||Stainless steel||High Carbon Stainless Steel|
|Item Weight||7 ounces||7.41 ounces||6.5 ounces||—||—||0.56 lb|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Steel||Stainless Steel|
|Size||8"||8 Inch||8 Inch||7 Inch||8 Inch||7"|
The chef's knife is essential knife for all cooks, and the Shun Kanso 8-inch Chef's Knife is a must-have. This all-purpose knife is ideal for a wide variety of cutting tasks. The 8-inch length is perfect for preparing fruits, vegetables, proteins, and a wide variety of other foods. The Kanso Chef's 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 Shun also gave it 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 Taguyasan-wood handles are slightly contoured, enabling an easy and comfortable chef's grip while cutting. Shun Kanso 8-inch Chef's Knife is part of the Shun Kanso series. Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. 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. 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. Hand-crafted in Seki City, Japan, Kanso is essential simplicity: a simple kitchen knife that simply performs.
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The knife is balanced to the middle, so it doesn't kick backwards when you hold it like a Wusthof will. It has a little heft to it, but not so much that you get tired using it. The rocking motion is stellar - I'm honestly shocked how easy it is to cut through basically anything, and how much faster I can chop with it than I could with my old cheap (lighter) set. And even freshly sharpened, my old set did not come anywhere close to this. The only thing I was surprised about was that the handle looks more "rustic" than I'd expected. I like the wood grain look, but I think the wood is a little lighter colored in real life (or at least mine was).
In any case, it puts the remainder of my cheap set on the knife magnet (paring, bread, fillet, etc) to shame. I'm thinking about expanding my line to include the other Kansos, and I will review them too if I get them, but they are a bit pricey. Maybe one day...