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Details
Product Specs & Technical Highlights
Primary SKU / Model ID: SWT0718
- Blade Material: AUS10A High-Carbon Stainless Steel. This alloy provides superior corrosion resistance while maintaining the edge integrity required for paper-thin slicing.
- HRC (Rockwell Hardness): 59/60. This hardness level balances extreme sharpness with enough flexibility to prevent the chipping often seen in harder, more brittle steels.
- Blade Construction: Full-tang for maximum structural integrity. The steel runs the full length of the handle, ensuring the knife won't snap at the bolster under heavy pressure.
- Edge Profile: 16° double-bevel (50/50). A steeper angle than Western knives for cleaner cuts and less cell wall damage to fresh produce.
- Handle Material: Tagayasan Wood (Iron Sword Wood). Known in Japan for its extreme density and durability, this handle is contoured to fit the natural grip of a hand mid-chopping motion.
- Hollow-Ground Indentations: Precision-milled divots that reduce surface tension and drag during rapid slicing of moist or starchy foods.
- Blade Length: 7 inches (175 mm). The ideal 'mid-size' length that offers more control than an 8-inch Chef's knife while having more reach than a utility blade.
- Blade Width: 1.929 inches. Wide enough for knuckle clearance on the cutting board and for scooping ingredients.
- Spine Thickness: 2mm. Thin enough for effortless penetration but thick enough to feel substantial in the hand.
- Origin: Handcrafted in Seki City, Japan.
When We Recommend the Shun Kanso Series
Who it Fits Best
This is the ideal choice for 'Hybrid' users—culinary students and professional line cooks who need a rugged, high-performance Japanese edge without the high-maintenance 'jewelry' feel of Damascus cladding.
Where it Excels
The Kanso Santoku is a master of the push-cut. It excels at rapid vegetable prep, dicing onions, and slicing through proteins like chicken breast or flank steak where stick-resistance is critical.
Professional Comparisons
It feels more substantial and 'grippy' than the Shun Classic. While it lacks the decorative layering, the AUS10A steel is exceptionally resilient, offering better chip resistance than some higher-carbide SG2 blades.
Chef Feedback
"Chefs love the Tagayasan handle because it doesn't get slippery when wet. The slightly flatter belly of this Santoku compared to a Western Chef knife makes it much more efficient for vertical chopping."
Trade-offs & Considerations
Because it is high-carbon, it is not dishwasher safe. Additionally, while the 59/60 HRC is durable, it should not be used to hack through bone or frozen foods, which can cause micro-chipping.
Additional Info
| Blade Length (Inches) | 7 in. |
|---|---|
| Blade Length (mm) | 175 mm |
| Blade Width (inches) | 1.929 |
| Grind | 50/50 Bevel |
| Steel Type | AUS10 |
| Rockwell Hardness | 59/60 |
| Stainless | Yes |
| Handle Material | Tagayasan Wood |
| Spine Thickness (mm) | 2 |
| Brand | Shun |
| Country of Manufacture | Japan |
| SKU | SWT0718 |
| Manufacturer's Part Number | SWT0718 |
| Manufacturer's Suggested Retail Price | $181.00 |
