![]() ![]() ![]() Only a few centimetres from the tip the blade tapers from the spine to the edge. Compared to the chef's knife the height of the blade of the santoku is approximately the same over the entire length of the blade. It refers to the three ingredients you can cut with this knife: meat, fish and vegetables. The word 'Santoku' means: 'three qualities'. Like the chef's knife you can use the santoku for almost every cutting task. The santoku is actually the Japanese version of the chef's knife. The 20 cm chef's blade is perfect for daily use in your kitchen: large enough to make sure one cutting movement will suffice, but not too large to make sure you can also handle the smaller cutting tasks. Because of the round belly of the blade you can use rocking movements, which is great when finely chopping herbs. The chef's knife is incredibly versatile, because you can use it to cut almost all ingredients: meat, fish and vegetables, but you can also use it for smaller cutting tasks such as peeling a clove of garlic. That is why some of our Kanso Aogami knives are only available as a right-handed knife. The results? Left-handed users can also easily use the right-handed knife. Our left-handed colleagues tested these knives to see how substantial the difference is. This means there is also a left and right-handed version of Kanso Aogami knives. As a result knives from this collection feel great in hand. The asymmetrical D-handle is a traditional Japanese type of handle. This stunning type of wood makes the knives look very luxurious. The handle of the Kanso Aogami knives is made from red sandal wood. Blue paper Steel is sensitive to rust, and will create a ( ) in time. As such you can sharpen the knife really sharp. ![]() Characterizing for this type of steel is that it is very hard, 62-63 HRC. It owes its name to the packaging in which the manufacturer delivers the steel. That is also why this steel is called Blue Paper Steel. The word 'aogami' in the name Kanso Aogmi refers to the type of steel used to produce these knives. These knives namely have a stunning minimalist look and feel. And they were definitely succesful with the Kanso Aogami collection! You can also find beauty in this simplicity. The goal was to produce a knife that is amazing to use for an, as low as possible price, without compromises. This was also the starting point when making this collection. Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food freshness and best taste.The word 'kanso' is Japanese for simplicity. Full-tang construction provides strength, balance, and easy cutting control. The handle contouring enables an easy chef’s grip. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as “iron sword wood”. 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 concept development, all that doesn’t matter was left out 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. ![]()
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