Shun Kanso Chef’s Knife Review | If You Don’t Like Shun, This May Change Your Mind

Shun Kanso Chef’s Knife Review. I’ve owned the Ken Onion, Fuji, Classic, and Premier lines from Shun and none of them worked out. I think Shuns are good knives and also look great, but we just don’t get along. Will the Shun Kanso fair any better? In this Shun Kanso review, I’ll tell you a bit about the knife, how it performs, and of course, my thoughts.

Light Em Up (Instrumental Version) – Daniel Gunnarsson

#shun #shunknives #kanso


Harrison Hamada says:

Thank you for mentioning that even though some knives are objectively great knives, that does not mean it matches the style and the body ergonomics of the user.
I love the solid AUS 10. I love the very masculine design. But I agree with daAnder, WTF is with the landyard holder on the bottom? I had a friend grind it off for me.
AUS 10 is a great choice. Less delicate than VG10 but still very fine grained. It will take a fine edge, hold it a long time and is easy to sharpen on a stone.

Crispy Critter says:

Very good video. Thanks

Scott Fontana says:

Just received mine and looking forward to utilizing her tomorrow. I’m curious about the nature of the tagayasan wood handle though. Mine has numerous surface cracks/gaps similar to the the ones shown in some of your close-ups. Aside from keeping clean and dry should the handle be treated in any other manner? Thanks for the review.

daAnder71 says:

Never seen a chef‘s knife with a glass-breaker at the handle. Does this mean this is not only a western-eastern hybrid but also a kitchen-survival knife hybrid?

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