The chef’s knife is the one knife no cook can be without. This all-purpose knife is ideal for a wide variety of cutting tasks. The Kanso Chef’s Knife is based on its Asian counterpart, thegyuto. It offers a wider heel and a fairly flat profile toward the heelperfect for push cutsbut Shun also gave it a little belly from mid-blade toward the tip so that it can be gently “rocked” through fresh herbs or spices to produce a very fine mince. The tagayasan-wood handles are contoured for an easy, comfortable chef’s grip.

• Simply beautiful and destined to become your go-to knife
• AUS10A blade; high-carbon stainless steel offers strength, corrosion resistance, hardness, and wear resistance; added vanadium refines the steel grain enabling a razor-sharp 16 edge, each side
• Contoured tagayasan (or wenge) wood handle; known as iron sword wood, it is noted for its denseness, durability, and beauty
• Full-tang construction for durability and precision balance
• Handcrafted in Japan