Shun KANSO 3.5-IN. PARING KNIFE
The Shun Kanso 3.5-in. Paring Knife is a must-have for every kitchen. In a way, you can think of it as the mini version of the chef's knife because, like the chef's knife, the paring knife is quite versatile. The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.
Shun Kanso 3.5-in. Paring Knife is part of the Shun Kanso series. Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. In Kanso, we took away anything that doesn’t matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. The steel is Japanese AUS10A—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as “iron sword wood.” The handle contouring enables an easy chef's grip. Full-tang construction provides strength, balance, and easy cutting control. Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food’s freshness and best taste.
- For peeling, trimming, coring, and more, it’s essential
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
- Steel: AUS10A—high-carbon, vanadium stainless steel
- Contoured tagayasan or wenge wood
- Blade length: 3.5 in. (8.9 cm)
- Handcrafted in Japan