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Knives
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Shun Kanso 4 Pc. Steak Knife Set (SWTS0430)
Surgical Precision for the Perfect Cut: The Non-Serrated Advantage Standard steak knives rely on serrations to 'saw' through meat, a process that inevitably tears delicate protein fibers and allows flavorful juices to escape onto the plate. The Shun Kanso 4-Pc. Steak Knife Set challenges this convention by utilizing a razor-sharp, straight edge. This design ensures that every slice is a clean, surgical incision, preserving the texture and moisture of your steak exactly as the chef intended. Constructed from high-performance AUS-10A Japanese steel, these blades are engineered for those who demand more from their cutlery. While most Western sets use softer German or American steels that dull quickly, the Kanso series utilizes a high-carbon, vanadium-enriched alloy. This results in a blade that achieves a 59/60 Rockwell Hardness, allowing it to hold a 'wicked' edge through months of frequent use without needing a touch-up. The aesthetic is a tribute to 'Kanso'—the Zen principle of simplicity. By stripping away unnecessary ornamentation, Shun reveals the raw beauty of the steel and the iron-like durability of the Tagayasan (Wenge) wood handles. This wood, traditionally used in samurai sword handles, is prized for its extreme density and ability to develop a unique patina over time. Whether you are a professional chef hosting a private dinner or a home enthusiast who appreciates the ritual of a high-end steak night, the Kanso set provides a tactile connection to Japanese heritage and modern metallurgical excellence. Learn More$349.95 -
Shun Kanso 4-Piece BBQ Set (SWTS0450)
Precision Tools for the Serious Pitmaster Master the art of barbecue with the Shun Kanso 4-Piece BBQ Knife Set, a collection specifically curated for the high-intensity workflow of competitive and professional meat preparation. Guided by the Japanese principle of 'Kanso'—or 'essential simplicity'—this set eliminates the unnecessary, focusing entirely on performance, edge retention, and ergonomic control. Whether you are processing massive briskets for a weekend pop-up or navigating the intricate joints of poultry for a competition entry, this set provides the exact geometry needed. The blades are crafted from AUS10A high-carbon stainless steel, offering a refined grain structure that takes a razor edge but remains resilient enough to handle the physical demands of large-animal butchery. The 'Heritage' finish isn't just an aesthetic choice; it is a functional asset. In the world of BBQ, where knives encounter salt, pepper, and abrasive rubs, the rustic finish expertly conceals the scratches that characterize a well-loved tool. Paired with the contoured Tagayasan wood handles—historically known as 'Iron Sword Wood'—you get a grip that remains secure even when hands are slick from prep, ensuring surgical precision during every cut. From the 12-inch slicing power of the brisket knife to the nimble control of the honesuki, the Kanso series represents the intersection of Japanese tradition and the rugged realities of American barbecue. Learn More$469.95 -
Shun Kanso 6-Piece Knife Block Set (SWTS0600)
Heritage Japanese Sharpness Without the Fragility The Shun Kanso 6-Piece Block Set is a masterclass in functional minimalism, embodying the Japanese philosophy of 'Wabi-Sabi'—finding beauty in imperfection. While many Japanese knives are feared for their delicate, chip-prone edges, the Kanso series is built for the reality of a busy kitchen. By utilizing high-carbon AUS10 stainless steel, Shun has created a blade that retains the legendary 16-degree razor edge while offering significantly higher durability and chip resistance than traditional VG-10 or VG-MAX alternatives. This set is designed for the cook who demands performance but refuses to baby their tools. The 'Heritage' tumbled finish is not just an aesthetic choice; it provides a rugged, non-reflective surface that hide scratches from daily use and acidic food contact. Whether you are a professional line cook powering through 40 lbs of mirepoix or a home enthusiast looking for a 'forever' set, the Kanso delivers. The handles are crafted from Tagayasan wood, known in Japan as 'Iron Sword Wood,' providing an exceptionally dense, moisture-resistant grip that balances the blade perfectly. This set provides the four essential shapes needed for any culinary task: a precision parer, a versatile utility knife, a hollow-ground Santoku for effortless food release, and the flagship 8-inch Chef's knife for heavy lifting. Learn More$499.95 -
Shun Kanso 3-Piece Build-A-Block Set (SWTS2200K)
The Shun Kanso 3-Piece Build-A-Block Set is not just a starter kit; it is a strategic foundation for a lifetime of precision cutting. Kanso, a Zen design principle meaning 'simplicity,' is executed here by stripping away every non-essential feature to focus entirely on the edge. While other Japanese knives prioritize high-polish aesthetics, the Kanso series features a 'Heritage' finish—a rustic, matte look that intentionally hides scratches and fingerprints, making it the perfect choice for high-volume environments where tools are worked hard and fast. At the heart of this set is the 8-inch Chef’s Knife, forged from highly refined AUS10A Japanese stainless steel. By adding Vanadium to the alloy, Shun has created a blade that achieves a 59/60 Rockwell Hardness without the extreme brittleness found in some super-steels. This means you get a razor-sharp 16-degree edge that holds up through 40 pounds of mirepoix but remains easy to hone back to life. The handle is crafted from Tagayasan wood, often called 'Iron Sword Wood' for its incredible density. Unlike synthetic handles that can become slippery when wet, the natural grain of Tagayasan provides a secure, ergonomic grip that minimizes hand fatigue during extended prep shifts. This set provides the three most critical components: the primary cutting tool, the maintenance rod to keep the edge aligned, and the physical space to expand your collection as your skills evolve. Learn MoreRegular Price: $189.95
Special Price $150.00
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Minonokuni Take 135mm (5.3 in.) Ko-Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. This smaller knife commonly referred to as a Ko-Deba is a smaller more lightweight Deba, not so great for cleaving fish heads, use this Deba for filleting. The way the Deba tapers from a thick spine, near the handle, to a thin tip allows the user to often feel the tip of the knife touching the bones making tics at each bone as the knife glides through the fish. Learn More$180.00 -
Minonokuni Take 150mm (5.9 in.) Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$190.00 -
Minonokuni Take 150mm Left Handed Deba
For too long, the left-handed chef has been forced to adapt, to compromise, to work against the very design of their tools. The Minonokuni Take 150mm Left-Handed Deba is not an adaptation; it is a declaration. This is the definitive butchery knife, forged from the ground up to move with you, not against you. The Deba is the heavyweight champion of the Japanese kitchen, and its purpose is singular: the powerful, precise dismemberment of fish and poultry. The 150mm blade offers the perfect balance of compact agility and brutal efficiency, allowing you to navigate the delicate anatomy of a sea bream or quail with the same confidence you use to drive its thick, weighted spine through a sturdy fish collar. The heart of this knife is its Aogami #2 (Blue Paper Steel) core—a material chosen for its ferocious, long-lasting edge and its underlying toughness. This isn't just steel; it's the embodiment of resilience, capable of withstanding the demanding work of butchery while retaining the surgical sharpness needed to separate flesh from bone without tearing. The true left-handed, single-bevel grind is its defining feature, providing a level of control that feels like a revelation. The blade steers itself, tracing the bone structure naturally and intuitively, leaving behind pristine fillets. This Minonokuni Take Deba is more than a tool; it is the restoration of balance, an instrument of power finally placed correctly in your hand. Learn More$260.00 -
Minonokuni Take 165mm Deba
The Také 165mm (6.5 inch) deba is especially well sized for processing fresh water fish and small to medium sized salt water species. It is also very well sized for processing poultry. Hand-forged Kasumi Shiro-ko White Paper #1 carbon steel takes an extremely fine edge that cleaves through flesh without tearing. Edge retention is moderately less than a blue steel, but considerably improved from yellow or SK5 steels, this blade is hard enough to hold a very fine edge, but less prone to chipping. Think of this as the goldilocks deba in terms of size and steel composition. Wash and dry immediately after use to prevent rust. Learn more about the Care and Maintenance of Carbon Steel Knives. Learn More$216.00 -
Minonokuni Take 165mm Left-Handed Deba
The Minonokuni Také 165mm Deba Left-Handed Deba is primarily used for breaking down whole fish and poultry. This knife features a thick, heavy blade that is used tp cleave fillets from the bone with ease. The 165 mm Deba has a fair amount of weight which is very helpful for tracing the spines on tuna and salmon. This particular model is made with White steel which is often considered the Goldilocks of Carbon steel (not too hard and not too soft). It takes a razor sharp edge and holds it very well, but is less prone to chipping that harder blue or stainless steels. In terms of size the 165mm blade offers versatility as it is long enough to use on large species of salt or fresh water fish, but not so large that it cannot be used on smaller game birds or fresh water species. This is an all around great choice. This knife is designed for use in the left hand. We also carry a right handed model (available here). Learn More$295.00 -
Minonokuni Take 180mm (7 in) Deba
Blade Width: 7 mm Blade Height: 55 mm Weight: 11.5 ounces Steel type: kasumi shiro-ko (white paper #2)(not stainless) The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn More$242.00
