Shun kanso honesuki12/27/2023 ![]() 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. Full-tang construction provides strength, balance, and easy cutting control. 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. Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The steel is Japanese AUS10A-highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. See Less Weights & Dimensions Blade Length - End to End 5'' Overall Product Weight 0.21 lb. Features Heritage finish hides scratches, and gives Kanso a rustic look that just improves with age. We are experts in kitchen knives & cookware. Like all Shun knives, Kanso is sharpened to a 16 cutting angle on each side to cut cleanly and help preserve food’s freshness and best taste. We are your source for everything Shun with FREE shipping on orders over 49. 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. Shop for Shun Kanso Boning & Fillet Knives at Cutlery and More. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. Kanso is a design principle based on zen philosophy. Kanso is a design principle based on Zen philosophy. Shun Kanso boning and fillet knife is part of the Shun Kanso series. The unique curved blade of this Japanese knife deftly works around. The Shun Kanso Honesuki Knife is part of the Shun Kanso series. Chef Chris Cosentino, shows us how to bone a chicken using the Shun Fuiji Honesuki knife. To make honing to the correct 16° Shun angle easier, the Shun Combination Honing Steel has a built-in 16° angle guide on the handle. Once you've used this Japanese boning knife, you'll reach for it again and again. While fine European knives can require honing after each use, Shuns harder steel means you can hone just once a week or so, depending on your level of use. Scoring and trimming is a breeze, too-and you can use the blade's spine for scraping. Its razor-sharp, 16° cutting edge makes removing breasts from bone easy and it cuts joint cartilage almost like butter. Once you try it, you'll be pleasantly surprised at the complete control you gain as you process your poultry and other proteins. blade with its triangular shape is perfect for maneuvering around bones and between joints. The Shun Kanso Honesuki is a Japanese-style boning knife.
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