Shun Kanso Honesuki 5″ Knife

Kanso or minimalism, is an aesthetic that helps with digestion. The Shun Kanso Honesuki is a Japanese-style boning knife. The 5-in. blade with its triangular shape is perfect for maneuvering around bones and between joints. Its razor-sharp, 16° cutting edge makes removing breasts from bone easy and it cuts joint cartilage with less stress on the knife edge. Use this Japanese boning knife for scoring and trimming and the back spine of the knife for scraping.  

The Shun Kanso Honesuki 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, that translates into Japanese steel – AUS10A—a 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. 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. For comparison’s sake, European-style blades are generally sharpened to 20-22° each side for a comprehensive cutting angle of 40-44°

Features:

• A traditional Japanese knife for boning poultry
• Hand-sharpened 16° double-bevel blade (32° comprehensive)
• Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
• Steel: AUS10A—high-carbon, vanadium stainless steel
• Contoured tagayasan or wenge wood
• Blade length: 5 in. (12.7 cm)
• Handcrafted in Japan
• When purchased from an authorized retailer like Everything Kitchens, Shun offers free sharpening of your Shun cutlery (you pay shipping & processing). Click here for information.