{"id":2352654155881,"title":"Shun Kanso 5\" Honesuki","handle":"swt0729","description":"\u003cp\u003eThe Shun Kanso Asian Multi-Prep Knife is a Japanese-style boning knife. The 5-in. blade with its triangular shape is perfect for maneuvering around bones and between joints. Once you try it, you'll be pleasantly surprised at the complete control you gain as you process your poultry and other proteins. Its razor-sharp, 16° cutting edge makes removing breasts from bone easy and it cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too—and you can use the blade's spine for scraping. Once you've used this Japanese boning knife, you'll reach for it again and again.\u003c\/p\u003e\n\u003cp\u003eThe Shun Kanso Asian Multi-Prep Knife is part of the Shun Kanso series. Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. 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. 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.\u003c\/p\u003e\n\u003ch3\u003eTech Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA traditional Japanese knife for boning poultry\u003c\/li\u003e\n\u003cli\u003eHand-sharpened 16° double-bevel blade (32° comprehensive)\u003c\/li\u003e\n\u003cli\u003eHeritage finish hides scratches, gives Kanso a rustic look that just improves with age\u003c\/li\u003e\n\u003cli\u003eSteel: AUS10A—high-carbon, vanadium stainless steel\u003c\/li\u003e\n\u003cli\u003eContoured tagayasan or wenge wood\u003c\/li\u003e\n\u003cli\u003eBlade length: 5 in. (12.7 cm)\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2018-11-29T11:37:28-07:00","created_at":"2018-11-29T11:37:28-07:00","vendor":"Shun","type":"Cutlery","tags":["SWT0729"],"price":9600,"price_min":9600,"price_max":9600,"available":true,"price_varies":false,"compare_at_price":11900,"compare_at_price_min":11900,"compare_at_price_max":11900,"compare_at_price_varies":false,"variants":[{"id":21249092976745,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"490131006797","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Shun Kanso 5\" Honesuki","public_title":null,"options":["Default Title"],"price":9600,"weight":816,"compare_at_price":11900,"inventory_management":"shopify","barcode":"490131006797"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/swt0729_1.jpg?v=1543516801"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/swt0729_1.jpg?v=1543516801","options":["Title"],"content":"\u003cp\u003eThe Shun Kanso Asian Multi-Prep Knife is a Japanese-style boning knife. The 5-in. blade with its triangular shape is perfect for maneuvering around bones and between joints. Once you try it, you'll be pleasantly surprised at the complete control you gain as you process your poultry and other proteins. Its razor-sharp, 16° cutting edge makes removing breasts from bone easy and it cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too—and you can use the blade's spine for scraping. Once you've used this Japanese boning knife, you'll reach for it again and again.\u003c\/p\u003e\n\u003cp\u003eThe Shun Kanso Asian Multi-Prep Knife is part of the Shun Kanso series. Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. 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. 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.\u003c\/p\u003e\n\u003ch3\u003eTech Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA traditional Japanese knife for boning poultry\u003c\/li\u003e\n\u003cli\u003eHand-sharpened 16° double-bevel blade (32° comprehensive)\u003c\/li\u003e\n\u003cli\u003eHeritage finish hides scratches, gives Kanso a rustic look that just improves with age\u003c\/li\u003e\n\u003cli\u003eSteel: AUS10A—high-carbon, vanadium stainless steel\u003c\/li\u003e\n\u003cli\u003eContoured tagayasan or wenge wood\u003c\/li\u003e\n\u003cli\u003eBlade length: 5 in. (12.7 cm)\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e"}