For more detailed information on care for your knife, please head to the " Use & Care". When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.Ī Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.įollowing these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. Weekly honing will extend the time between sharpening significantly. A combination of full tang, handle the weight, blade weight ensures a proper balancing of shun swt0706 kanso. So, it won’t create pressure in the wrist even after long use and ensure a fatigue-free cutting. In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Shun kanso knife is super lightweight comparing to other knives of this size. It means simplicity, but simplicity that is achieved by eliminating the non-essential. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers. Kanso is a design principle based on Zen philosophy. Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.Īfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. Let the knives air dry for a few minutes before returning them to storage. Do not use soaps with citrus extracts they can promote rust. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.Īs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Wood, wood composite and polyethylene boards are all excellent choices. A good cutting board will help retain a sharp edge for substantially longer. The cutting surface you are using will directly affect the blades edge. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.Ĭare must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking. Please do not use Shun knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body. Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. However, it is also important to be aware of how you are using your knives on a daily basis. 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.One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. Full-tang construction provides strength, balance, and easy cutting control. The handle is made of tagayasan wood, sometimes known as “iron sword wood." The handle contouring enables an easy chef's grip. Back to home page See More Details about 'Shun Kanso 6.25' Gokujo Boning/fillet Knife SWT0743' Return to top. 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. 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. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. Kanso is a design principle based on Zen philosophy. The Shun Kanso 6-inch Utility Knife is part of the Shun Kanso series. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich-from thin-skinned vegetables such as tomatoes, to meats and cheeses. It’s nimble enough to peel an onion in hand, then slice it up in short order. Its very slightly curved belly enables it to do moderate rocking cuts. Others like its smaller size as an alternative to the chef’s knife. Some cooks like to use it in their hand, too-almost like a large paring knife or petty knife. It's perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. In size, the Shun Kanso 6-inch Utility Knife is between a chef’s knife and a paring knife, but its blade is narrower and straighter.
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