Shun Kanso Steak Knife

These knives feature a straight, non-serrated edge. This design allows for clean, precise slices that glide through meat rather than tearing it, which helps keep the juices inside.

No, these knives are not dishwasher safe. The high-carbon steel blade and natural wood handle require hand washing and immediate drying to prevent corrosion and maintain the integrity of the materials.

Full-tang construction means the metal blade extends all the way through the handle. This provides superior balance, stability, and durability, ensuring the knife feels solid and secure in your hand while cutting.

To keep the wood in top condition, avoid soaking the knives in water. Periodically applying a food-safe mineral oil to the handles will help prevent the wood from drying out or cracking over time.

Each blade is hand-finished to a 16-degree angle on each side. This razor-sharp edge is significantly sharper than standard western-style steak knives, allowing for effortless slicing.

AUS10A is a high-performance, high-carbon steel known for its excellent edge retention. While it holds an edge longer than softer steels, it is relatively straightforward to sharpen using a whetstone or a high-quality honing system when the time comes.