Details
Product Specs & Technical Highlights
- Primary SKU / Model ID: SWTS0351
- Blade Material: AUS10A High-Carbon Stainless Steel (Vanadium Refined for toughness)
- Rockwell Hardness (HRC): 59/60 – The 'sweet spot' for edge retention without extreme brittleness
- Edge Angle: 16° double-bevel (50/50 grind) for precise, versatile cutting
- Handle Material: Contoured Tagayasan (Iron Sword Wood) – Dense, moisture-resistant, and ergonomic for long shifts
- Finish: Heritage Finish – Matte aesthetic that minimizes food stick and conceals scratches
- Construction: Full-tang for superior balance and structural integrity
- Country of Origin: Handcrafted in Seki City, Japan
Set Components & Applications
- 8" Chef's Knife (SWT0706): The primary engine for dicing mirepoix and slicing large proteins. The center-weighted balance aids in repetitive chopping tasks.
- 6.5" Gokujo (SWT0743): A specialized tool. The stiff profile is unbeatable for deboning poultry or skinning fish without the blade wandering.
- 3.5" Paring Knife (SWT0700): Optimized for hand-held peeling and fine garnishing where total control is mandatory.
When We Recommend the Shun Kanso Series
Who it Fits Best
We recommend this set to high-volume line cooks and culinary students who need Japanese precision without the 'diva' temperament of ultra-hard steels.
Where it Excels
This set excels in kitchens where tools are used for 8+ hours a day. The 'Heritage' finish and AUS10A steel make it a 'daily driver' that can handle heavy protein fabrication and massive vegetable prep without constant fear of micro-chipping.
Professional Comparisons
The Kanso feels more substantial in the hand than a Global, offering a more traditional weight, but it is far more agile and holds an edge significantly longer than a standard German Wusthof.
Chef Feedback
"Professional chefs love the 'Heritage' finish because it doesn't show the battle scars of a commercial kitchen. After two years of use, these knives still look intentionally rustic rather than 'beat up.'"
Trade-offs & Considerations
While AUS10A is tougher than VG-10, it is still a Japanese high-carbon steel. It should never be used on frozen foods or thick bones (like beef shanks), or it will eventually chip.
Additional Info
| SKU | SWTS0351 |
|---|---|
| Manufacturer's Part Number | SWTS0351 |
| Grind | 50/50 Bevel |
| Stainless | Yes |
| Brand | Shun |
| Country of Manufacture | Japan |
| Handle Material | Micarta |
| Rockwell Hardness | 59/60 |
| Steel Type | AUS10 |
| Manufacturer's Suggested Retail Price | $437.00 |
