Perfect for sectioning poultry, boning leg of lamb, trimming meats and more, the Shun Kanso honesuki offers a nimble alternative to larger, Western-style knives. Thanks to the triangular blade shape, maneuvering around bones and between joints is easier than ever. As pretty as it is practical, this high-performance knife makes a welcome addition to any cook’s collection. Shun’s Kanso series is based on the Zen philosophy of simplicity—removing anything that doesn’t matter and keeping only the essentials. Made with Japanese, high-carbon steel, Kanso knives take a razor-sharp edge and hold it longer. Full-tang construction provides strength, balance and precision cutting control. Hand sharpened to a 16° double-beveled edge, these knives deliver perfectly smooth cuts. Kanso’s beautiful handle is made of tagayasan wood, traditionally used in Japan for making samurai sword handles. A heritage finish on the handle hides scratches, giving knives a rustic look that improves with age. Plus, the contoured handle enables a chef’s grip that’s comfortable for both right- and left-handed cooks. Handcrafted in Japan, these knives pair exceptional performance with timeless artistry.