The chef’s knife is the one knife no cook can be without. The Kanso Chef’s Knife is based on its Asian counterpart, the GYUTO. This all-purpose knife is ideal for a wide variety of cutting tasks.
It offers a wider heel and a reasonably flat profile toward the heel, perfect for push cuts, but 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.