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Internet #303145144

Model #SWT0706

Store SKU #1002745577

Kanso 8 in. Chef's Knife

$11995
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  • Full tang construction for strength and balance
  • High quality Japanese steel will retain a razor sharp edge
  • The rustic beauty will last a lifetime
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Specifications

Dimensions

Blade Length (in.)
8
Handle Length (in.)
5.25
Product Length (in.)
13.5

Details

Blade Edge
V Edge
Blade Material
Steel
Cleaning Instructions
Hand Wash Only
Features
No Additional Features
Handle Color
brown
Handle Material
Wood
Kitchen Product Type
Knife
Knife Construction
Forged
Knife Sharpener Compatibility
Electric Knife Sharpeners,Honing Steels,Sharpening Stones
Knife Style
Japanese
Knife Type
Chef's Knives
Number of Pieces
1
Package Type
Individual
Returnable
90-Day
Style
Rustic
Tang
Full Tang

Warranty / Certifications

Manufacturer Warranty
Lifetime Limited

Product Overview

Kanso exhibit's simple Zen philosophy meaning "simplicity". Crafted from high performance steel, with a razor sharp 16° edge, and a full tang. Kanso is perfect balance and precision control.

Info & Guides

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Questions & Answers

Typical questions asked about products:

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Customer Reviews

  • 4.9
    out of 6 reviews
  • 100%recommend this product
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Showing 1-6 of 6 reviews
Kanso is a practical durable alternative to fragile high maintenance knives. The blade is solid ...
Kanso is a practical durable alternative to fragile high maintenance knives. The blade is solid steel from tip to handle butt. Features a rustic industrial appearance with unpolished wood handle pieces attached to a full tang blade with visible bolts—a style quite different from Shun’s usual polished elegance. The blade alloy is AUS10A, with good edge retention and ease of sharpening. To reduce the visibility of scratches, the blade has an unpolished patina described as a “Heritage” finish. A projecting hanger loop at the handle butt completes the rugged image. The handle is tagayasan, a heavy dense wood, shaped for a comfortable pinch grip on the blade. The balance point is where the blade meets the handle for ease in handling. The sharp, thin 16-degree edge slices cleanly. Use a thicker heavier knife for hard chopping. The blade shape is a Western/Japanese hybrid, a bit wider near the heel than a gyuto with a slightly rounded belly for rocking and a less curved tip region for delicate cutting. The single alloy blade should last for many years of repeated sharpening. Hand wash and dry immediately after use. Lifetime limited warranty and sharpening service for original registered owner. Made in Seti, Japan.
by
  • Recommended
1 found this review helpful
I've only had the knife for a few days, I'd be tempted to give it five stars but want to use it f...
I've only had the knife for a few days, I'd be tempted to give it five stars but want to use it for awhile. I'd definitely recommend. The knike is well balanced, single piece of metal for the blade and nice wooden handle. The rivets that hold the handle in place looks like they can be removed if you have the correct allen wrench. I've never seen rivets like this, but they do the job. The knife is very sharp, I typically don't use a chef's knife to slice tomatoes but I can...and paper thin, the same for onions. I happy with the chopping process too. Knife blade rocks back in forth with ease. Packed well and blade has a blade protector when shipped.
by
  • Recommended
Shun Kanso 8 in. Chef's Knife is one nice kitchen tool. I have plenty of knives like most, not a ...
Shun Kanso 8 in. Chef's Knife is one nice kitchen tool. I have plenty of knives like most, not a chef, but my father was and left me his knifes. So getting a new kitchen knife was long time coming. I realized quickly this is not an ordinary kitchen prep knife. I was pleasantly surprised by the feel and weight of this knife. The Shun Kanso knife feels light and firm with a gradual curve along the entire length of the blade. This felt just right as when using a slicing forward motion to cut vegetables, new and very sharp couldn't be better. As one would expect the knife has a full tang that runs the length of the knife and feels balanced which makes controlling it easy. The tang has an interesting end tab that I guess is part of the design. It has a slim wooden handle with two small rivets holding it all together. The handle is perfect for my hand as I've been holding until now older style German knifes. I understand Japanese knifes are made of very hard metal unlike other older Solingen knives that I own. The steel is more brittle, not as forgiving when used incorrectly and the blade edge can chip, if abused. This is the price for high performance metal where sharpness is a trade off, so it needs to be used properly. No chopping or deboning with it and always a good wooden cutting board for it. To that end, the pay off with this knife is that it slides into vegetables and meat like a razor with little effort. This is a keeper and I understand its not even one of Shun's top of the line models.
by
  • Recommended
Forget German steel, this is the real deal. Best knife you’ll ever buy.
Forget German steel, this is the real deal. Best knife you’ll ever buy.
by
  • Recommended
I really like the Shun Kanso 8" Chef's knife. I've had it for a couple of weeks now and have used...
I really like the Shun Kanso 8" Chef's knife. I've had it for a couple of weeks now and have used it enough to feel comfortable reviewing it. If you know culinary knives you probably recognize the Shun/KAI brand but perhaps not the Kanso line so much. Kanso knives are a departure from the classic kitchen knife look with their brown wenge wood handle outlined by the slightly exposed full tang and a non-traditional blade finish. The blade is forged from AUS10 Japanese steel and while it is not a multi-layered Damascus it will far and away surpass the cutting requirements of the most demanding kitchen prep work. While I am by no means a "chef" in the kitchen I know my way around a cutting board. This knife is well balanced in the hand and suitable for most cutting task with the exception cutting through bone. The raised grain finish on the handle is easy and comfortable to grip and really looks cool. Also it is noticeably lighter than either of my German chef knives (a good thing in my opinion). The cutting edge of the blade has sufficient rocker to enable effortless mincing and fine cutting of veggies. It was sharp enough out of the box for a week's worth of prep before I touched up the edge with a steel. The Kanso Chef Knife has become my new favorite kitchen knife.
by
  • Recommended
This is a well-crafted, razor sharp, quality knife at a good price. It's much lighter than I thou...
This is a well-crafted, razor sharp, quality knife at a good price. It's much lighter than I thought it would be but that's not a flaw. It feels good in the hand. Even though the handle is a bit small it's nicely contoured and textured so that doesn't seem to be an issue. It slices through just about anything with ease. As someone not extremely knowledgeable about kitchen knives I'd say this is more for lighter duty. I doubt it would be something you'd want to use to cut up poultry or heavier items. I love the rustic texture and look to the knife. Very happy with it so far.
by
  • Recommended
Showing 1-6 of 6 reviews