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. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential. Kanso is a design principle based on Zen philosophy. The Shun Kanso 6-inch Utility Knife is part of the Shun Kanso series. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich-from thin-skinned vegetables such as tomatoes, to meats and cheeses. It’s nimble enough to peel an onion in hand, then slice it up in short order. Its very slightly curved belly enables it to do moderate rocking cuts. Others like its smaller size as an alternative to the chef’s knife. Some cooks like to use it in their hand, too-almost like a large paring knife or petty knife. It's perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. For more detailed information on care for your knife, please head to the " Use & Care".In size, the Shun Kanso 6-inch Utility Knife is between a chef’s knife and a paring knife, but its blade is narrower and straighter. When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.Ī Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.įollowing these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. Weekly honing will extend the time between sharpening significantly. In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers. Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.Īfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. Let the knives air dry for a few minutes before returning them to storage. Do not use soaps with citrus extracts they can promote rust. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.Īs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Wood, wood composite and polyethylene boards are all excellent choices. A good cutting board will help retain a sharp edge for substantially longer. The cutting surface you are using will directly affect the blades edge. Seki Magoroku Shoso Deba, heel only)Ĭare must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking. Use your knife in a smooth, slicing motion and don't chop up and down (unless you are using a Kai knife specifically designed for this action e.g. However, it is also important to be aware of how you are using your knives on a daily basis. One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade.
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