You have no items in your shopping cart.
Details
Product Specs & Technical Highlights
- Primary SKU / Model ID: SWT0743
- Blade Steel: AUS10A High-Carbon Stainless Steel – A refined Japanese steel that offers a balance of extreme sharpness and structural integrity.
- Hardness (Rockwell Scale): 59-60 HRC – This high hardness level ensures the edge remains keen through extended use, though it requires a more disciplined sharpening technique than softer Western steels.
- Blade Length: 6.5 inches (165mm) – The ideal length for both small poultry and larger primal cuts.
- Blade Width: 1.259 inches – Provides enough height for knuckle clearance while remaining narrow enough for tight turns.
- Blade Profile: Curved/Stiff – Unlike flexible fillet knives, this stiff blade provides the leverage needed to work closely against bone without deflection.
- Grind: 50/50 Bevel – Ambidextrous and easy to maintain with standard waterstones or honing rods.
- Spine Thickness: 2.3mm – Offers a sturdy feel that won't flex when applying pressure during deboning.
- Handle Material: Tagayasan (Iron Sword Wood) – An exceptionally dense wood used traditionally in Japan for its durability and resistance to moisture.
- Blade Finish: Heritage Finish – A matte, textured finish that hides the 'scuffs of work' and reduces drag during slicing.
- Country of Manufacture: Handcrafted in Seki City, Japan.
Trade-off Note: While the 60 HRC steel provides incredible edge retention, it is more brittle than 56 HRC German knives. We recommend avoiding lateral twisting movements against frozen bone to prevent micro-chipping.
When We Recommend the Shun Kanso Boning Knife
Who it Fits Best
Professional prep cooks and serious home butchers who prefer a more rugged, utilitarian feel over the 'shiny' Damascus look of other Japanese series.
Where it Excels
This knife is unbeatable for deboning chicken thighs, silver-skin removal on beef tenderloins, and cleaning up rib bones on a rack of lamb.
Professional Comparisons
The Kanso feels more substantial in the hand than the Shun Classic series. It is heavier than a Global boning knife but holds an edge significantly longer than a standard Victorinox Fibrox.
Chef Feedback
"Chefs love the Heritage finish because it doesn't show the wear and tear of a 12-hour shift. The curved blade allows for a 'pencil grip' that is exceptionally precise for fine butchery."
Trade-offs & Considerations
The handle is contoured but not as highly 'ergonomic' as a Western-style bolster. It requires a slightly more aggressive grip during heavy grease/fat work.
Additional Info
| Blade Length (Inches) | 6.5 in. |
|---|---|
| Blade Length (mm) | 165 mm |
| Blade Width (inches) | 1.259 |
| Grind | 50/50 Bevel |
| Steel Type | AUS10 |
| Rockwell Hardness | 59/60 |
| Stainless | Yes |
| Handle Material | Tagayasan Wood |
| Spine Thickness (mm) | 2.3 |
| Brand | Shun |
| Country of Manufacture | Japan |
| SKU | SWT0743 |
| Manufacturer's Part Number | SWT0743 |
| Manufacturer's Suggested Retail Price | $156.00 |
