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Simplicity and precision are two descriptions for Japanese traditions or The Shun Kanso Boning/Fillet Knife. Kanso means "simplity" in gliding through the body of a fish or meat. With razor sharp precision, the Kanso Boning and Fillet knife quickly removes bones and skin for a perfect fillet. The contoured tagayasan handle provides a secure grip for excellent 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 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.
|Description Author||Dana G|
|Name||Shun Kanso Boning/ Fillet Knife, 6.25"|
|GTIIN / UPC Code||04901601006803|
|Home or Commercial||Home|
|Color||Black & Stainless|
|Manufacturer's Warranty||Lifetime Limited Manufacturer Warranty|
|Country of Manufacture||Japan|
|Weight (in Lbs)||0.45|