Influenced by the Zen principle of simplicity, the Shun Kanso collection was designed with only the indispensable elements in mind: high-performance steel, razor-sharp edges, perfect balance and precision handling. Plainly put: With this honesuki knife, nothing is lacking and nothing is superfluous. The tool of choice for Japanese chefs for boning poultry, it's designed with a triangular, sharp-pointed blade to deftly trim close to the bone, even in very tight places.
- Blade of highly refined, high-carbon vanadium stainless steel takes and holds a razor-sharp edge.
- Heritage-finish blade hides scratches and improves with age.
- Angled handle is made of dark tagayasan, known as "iron sword wood," an extremely dense wood traditionally used to make Samurai sword handles.
- Handcrafted in Japan.
