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Kanso Honesuki Knife for deboning and butchering poultry
Kanso is a design principle influenced by Zen philosophy; it means "simplicity", but simplicity achieved by eliminating the non-essential
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 cuts cleanly and helps preserve food's freshness and best taste; hollow-ground feature provides easy food release
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

Description

Small and nimble, the Shun Kanso Honesuk Knife Kanso Honesuki Knife is designed for deboning and butchering poultry. The small blade is able to get into tight spaces, while the blade shape, though reminiscent of a paring knife, is more rigid, making it ideal for removing small bones and tendons. 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 Degree 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.