Kanso Knives Now Up to 40% Off Through August

Kanso: Heritage Refined. Click to shop the Kanso collection.Kanso: Heritage Refined. Click to shop the Kanso collection.

Understated Elegance

Kanso takes its name from the Japanese design principle of simplicity. Every element—blade, handle, finish—is intentional and performance-driven, with no unnecessary embellishment. The result is a tool that feels grounded, honest, and ready for work. Whether you’re a new cook or a seasoned pro, Kanso invites you to focus on craft over flash and embrace a knife that reflects your culinary philosophy.

Shun Kanso 8-inch Chef’s Knife resting on a bed of colorful heirloom carrots. Click to shop the Kanso Chef's Knife.Shun Kanso 8-inch Chef’s Knife resting on a bed of colorful heirloom carrots. Click to shop the Kanso Chef's Knife.
Close-up of the Shun logo on the Kanso knife’s rustic stonewashed blade near the handle, showing fine detail and finish.Close-up of the Shun logo on the Kanso knife’s rustic stonewashed blade near the handle, showing fine detail and finish.

Built to Endure

Kanso blades are forged from AUS10A, a premium Japanese high-carbon stainless steel prized for its strength, edge retention, and corrosion resistance. Vanadium refinement gives the blade a fine grain, helping it achieve a razor-sharp edge that lasts. The single-steel, mono-construction offers durability and easier maintenance compared to layered Damascus blades. Finished with a rustic heritage stonewash, the surface resists scratches and hides signs of wear, aging beautifully with use.

Iron Sword Wood

The handle is crafted from Tagayasan (wenge), also known as “iron sword wood,” a dense, durable hardwood. Naturally rich in color and texture, this wood is left unstabilized for a more organic feel. Shaped for comfort and control, the handle delivers balance in hand while maintaining Kanso’s clean, minimalist look. Every detail speaks to long-term utility and timeless design.

Macro shot of the Kanso knife handle made from Tagayasan wood, revealing wood grain texture, ergonomic shaping, and exposed tang.Macro shot of the Kanso knife handle made from Tagayasan wood, revealing wood grain texture, ergonomic shaping, and exposed tang.
A cook using the Shun Kanso Asian Multi-Prep Knife to prepare julienned vegetables, demonstrating precision control and blade sharpness.A cook using the Shun Kanso Asian Multi-Prep Knife to prepare julienned vegetables, demonstrating precision control and blade sharpness.

Balanced Precision

Each Kanso knife features full-tang construction, with steel running the length of the handle for strength and stability. The slightly exposed tang is chamfered to accommodate natural wood movement, ensuring comfort and serviceability over time. The result is a dependable knife that feels secure for tough cuts and nimble for precise tasks.

Versatility You Can Trust

From the all-purpose chef’s knife to specialty blades like the Nakiri or Brisket Knife, Kanso’s lineup covers every kitchen task. Each blade is thoughtfully shaped for specific performance, from slicing and chopping to filleting and carving. Whether you’re meal-prepping for the week or crafting a special dinner, Kanso gives you the versatility to do it all with precision and ease.

Shun Kanso knife block set with knives inserted, surrounded by pickled vegetables and fresh produce, emphasizing everyday utility and design cohesion.Shun Kanso knife block set with knives inserted, surrounded by pickled vegetables and fresh produce, emphasizing everyday utility and design cohesion.

Explore Our Kanso Blades

8” Chef's Knife

Click to shop the Kanso 8-inch Chef’s Knife.Click to shop the Kanso 8-inch Chef’s Knife.

Best Uses

  • Dicing and slicing a variety of fruits and vegetables
  • Slicing medium-sized cuts of meat
  • Mincing herbs and garlic
  • All-purpose cutting and prep work

If there is one knife that no cook can be without, it’s a chef’s knife. This all-purpose blade is ideal for a wide variety of cutting tasks. It’s perfect for slicing and dicing small to medium-sized fruits, vegetables, and other foods. The curved belly allows it to be gently “rocked” through fresh herbs or spices to produce a very fine mince, making it a versatile essential in any kitchen.

6” Utility Knife

Click to shop the Kanso 6" Utility Knife.Click to shop the Kanso 6" Utility Knife.

Best Uses

  • Slicing and trimming meats
  • Cutting vegetables and fruits into smaller pieces
  • Preparing sandwiches
  • General kitchen tasks requiring precision
  • Tasks that need a mid-length blade

The utility knife is designed for precision tasks that require more control than a chef’s knife. It excels at slicing and trimming meats, cutting vegetables and fruits into smaller pieces, and preparing sandwiches. This knife is a versatile tool for general kitchen tasks needing a blade longer than a paring knife but shorter than a chef’s knife.

3.5” Paring Knife

Click to shop the Kanso 3.5" Paring Knife.Click to shop the Kanso 3.5" Paring Knife.

Best Uses

  • Peeling and coring fruits
  • Trimming and shaping vegetables
  • Deveining shrimp and other delicate tasks
  • Precision cutting and intricate work
  • Preparing garnishes and small ingredients

A paring knife is an indispensable tool for precision tasks in the kitchen. It is perfect for peeling and coring fruits, trimming and shaping vegetables, and deveining shrimp. This knife excels at intricate work, preparing garnishes, and cutting small ingredients with precision and ease.

6.5” Hollow Ground Nakiri

Click to shop the Kanso 6.5-inch Hollow Ground Nakiri.Click to shop the Kanso 6.5-inch Hollow Ground Nakiri.

Best Uses

  • Effortless push-cutting of vegetables and herbs
  • Preparing plant-based dishes with speed and consistency
  • Prepping stir-fry and plant-based meals
  • Creating thin, uniform slices

The Nakiri is a traditional Japanese vegetable knife with a squared-off tip and a flat edge, ideal for push cuts rather than rocking motions. Its wide blade helps scoop ingredients and provides knuckle clearance, making it a favorite among vegetarians and anyone who preps a lot of produce. The hollow-ground indentations along the blade reduce friction, helping food release easily for faster, more efficient slicing.

Hollow Ground Santoku

Click to shop the Kanso 7-inch Hollow Ground Santoku.Click to shop the Kanso 7-inch Hollow Ground Santoku.

Best Uses

  • Slicing and dicing vegetables
  • Cutting boneless proteins
  • Preparing sandwiches
  • Quick, efficient prep work
  • Everyday all-purpose knife

 With a shorter profile and a sheepsfoot blade, the Santoku is a go-to for cooks who prefer a lighter, more agile alternative to a chef’s knife. Available in both 5.5" and 7" sizes, it's great for users of all hand sizes. The hollow-ground indentations along the blade help food release more easily, making slicing smoother and faster. From vegetables to proteins, the santoku is a reliable daily driver in any kitchen.

7” Asian Utility Knife

Shop the Kanso 7-inch Asian Utility Knife.Shop the Kanso 7-inch Asian Utility Knife.

Best Uses

  • Crushing garlic and ginger
  • Tenderizing boneless meats
  • Precision tip work like peeling or scoring
  • Breaking down tough vegetables like squash
  • Slicing melons and firm produce

A true workhorse, the Asian Utility Knife blends versatility and power. Its wide, sturdy blade can smash garlic, tenderize protein, and power through dense foods like squash or melon with ease. The sharp tip is perfect for delicate prep like scoring fish or peeling citrus. Designed to handle a range of kitchen tasks with confidence, it’s a favorite for adventurous cooks who value flexibility in a single tool.

9” Bread Knife

Shop the Kanso 9-inch Bread Knife.Shop the Kanso 9-inch Bread Knife.

Best Uses

  • Slicing crusty or tender loaves
  • Cutting sandwiches and soft bread rolls
  • Portioning baked goods like focaccia or brioche
  • Reducing crumbing and tearing

A bread knife’s serrated edge is designed to saw through crust without crushing the soft interior. The long blade offers full coverage on wide loaves, while wide, gentle serrations minimize tearing and crumbling. Ideal for everything from crusty artisan rounds to soft sandwich bread, a quality bread knife is a must-have for any well-equipped kitchen.

5.5" Asian Multi-Prep

Shop the Kanso 5.5-inch Asian Multi-Prep Knife.Shop the Kanso 5.5-inch Asian Multi-Prep Knife.

Best Uses

  • Boning poultry
  • Breaking down proteins
  • Precision trimming and prep
  • Peeling or skinning delicate items

 Inspired by the Japanese honesuki, this multi-prep knife is a powerhouse for working with proteins. The triangular blade and stiff spine allow for precise control while boning chicken or trimming fat. It’s also nimble enough to peel ginger or skin fish. Whether you’re breaking down a whole bird or prepping small cuts, this knife gives you the control you need.

12” Brisket Knife

Shop the Kanso 12-inch Hollow Ground Brisket Knife.Shop the Kanso 12-inch Hollow Ground Brisket Knife.

Best Uses

  • Slicing brisket, roasts, and large proteins
  • Portioning smoked meats
  • Cutting sheet cakes, large fruits, and pizzas
  • Serving clean, presentation-worthy slices

Designed for precision in large-format slicing, the brisket knife features a long, narrow blade that glides cleanly through meats without tearing. Hollow-ground indentations reduce drag and help prevent sticking, making it easier to achieve smooth, consistent slices. From brisket and roasts to sheet cakes and oversized produce, this shape is ideal when precision and presentation matter most.

6" Boning & Fillet Knife

Shop the Kanso 6-inch Boning & Fillet Knife.Shop the Kanso 6-inch Boning & Fillet Knife.

Best Uses

  • Boning poultry and meat
  • Filleting fish
  • Trimming silver skin and fat
  • Precision prep around joints and bones

 This knife shape features a narrow, curved blade that offers exceptional control when working around bones or trimming meat. Whether you’re filleting fish or removing silver skin from a tenderloin, the stiff spine provides the leverage you need, while the sharp tip excels at precision work. A vital tool for anyone who prepares proteins with care and efficiency.

5” Steak Knife

Shop the Kanso 5-inch Steak Knife.Shop the Kanso 5-inch Steak Knife.

Best Uses

  • Slicing through steaks and chops
  • Precision cuts of poultry and tender meats
  • Everyday table use for elegant dining

The steak knife’s fine edge is designed for smooth, effortless slicing without tearing fibers or crushing texture. It's a compact blade that delivers precision with every bite. Whether you’re serving a special dinner or outfitting your everyday table, a sharp, well-balanced steak knife enhances both the meal and the experience.