Shun Kanso Chef Knife Unbox

[@iamgort70]

I own this knife and its full sister set....its the best knife set I have ever owned. Brilliant bloody weapons in the kitchen! Great for pinch grip, standard grip, overhand and others ect...sharp, reliable steel, easy to maintain an edge or to bring an edge back up quickly, SUPER SHARP MOFO...just a bloody great knife. Better than a lot of previous Shun's, as it IS a mix of European and Asian designs and edge profiles. 16/20 degree debate ect.. AND I like the 'old style' wood grained style handle...reminds me of skinning knives I use to use during my hunting years. This is a great knife, don't let ANYONE tell you otherwise.

[@shadeshiest22]

This video is 5yrs old now, how did this knife hold up? Did you end up liking it, using it, keeping it in your knife rotation? Is it still a contender with modern knives/steels offerings of today? Just wanted to know how it worked out for you long term because I saw this online for a good deal on sale for 57$!! Please let me know what you think?!?!

[@Crowley666Beast]

I got the 3 piece set as my first ever knives and I love them so much, I can't imagine holding another knife it feels so unique and comfortable

[@jonrivers6074]

V. Delete the old i Delete ,

[@jonrivers6074]

Was😀

[@cryptomaniac7086]

Thank you I’m 17 and a chef and I just ordered that knife to be my first kitchen knife and now I know thanks

[@loopbloke]

Shun said they made it for industrial use and hence left a loop at the end of hang it or utility. I think this is same as Kazahana line available in William Sonoma except for different in the wood.

[@MrSzautner]

Interesting shape of the handle, I think it looks really nice but am not usually a fan of the handle being 2 pieces instead of one. A bit nitpicky but I would still pick up this gorgeous knife if I had the opportunity. Great video!

[@jeffgoodnough9704]

I adore the Shun Kanso line; the 6" petty is my go-to knife for professional work (in a cramped kitchen), and I am awaiting my second Kanso, the 7" 'utility.'

[@sonkekoster3105]

I really like the rustic handel. It' gives the knife the look of an outdoor knife. 'Not to fragile to beiing used!' That's cool.

[@ClayWilliams]

Really been enjoying your videos! was looking in to buying a knife you definitely have the best knife video out there. keep up the good work!

[@Burrfection]

Clay, really appreciate the feedback. stay in touch, and drop me a line if you ever need anything.

[@henryholleb5305]

I have the shun kanso paring. I LOVE IT. IT IS SO SO pretty and the handle is comfy. it's also super easy to sharpen.

[@Burrfection]

nice. thanks for sharing

[@sonkekoster3105]

The handel matrerial is tagayasan (or wenge) wood. The same you offer for Ryky knifes.

[@agnosjr]

That's for sure a beautiful knife! Hope you had a great Thanksgiving day, stay safe.

[@Burrfection]

thanks and Happy Thanksgiving to you as well!

[@Eliel7230]

Great reviews here Ryky; I have been contemplating acquiring the smaller version of this knife. I think it is listed as a multi use knife and looks similar to that of a honesuki style blade. This smaller version "spoke to me" as you say, as well. Looking forward to trying this one out. Keep up the good work !

[@DeathBlossom385]

I know not relevant to the video but I have a shun sora, shun nakiri, and also own a shun 1,000/6,000 grit. I've done research to see if it was okay to use the Damascus steel (nakiri) on the stone. Never really got a straight answer but i reframe from using it on it. At work we have a tri stone so thats how i ususally go about sharpening that

[@Burrfection]

yeah, you are fine. don't worry about it. stones will rarely damage a knife. your speed and how the feedback will be affected based on stones/steels, but it's unlikely to cause any damage. 1000/6000 is a very safe rage for 99% of steels out there.

[@madthumbs1564]

AFAIK they do not have a real Damascus steel nakiri. You're probably referring to Damascus pattern clad over a core steel? Stones can scratch that clad Damascus if you slip. Just put it in a display case, and use a San Mai knife instead.

[@vicreaves3077]

I couldn't see any patterns on the blade is this Damascus like Shuns other knives?

[@Burrfection]

nono. the kanso is a damascus. did i say that in the video?

[@hrhamada1982]

ryky had a typographical error. he said nono, he meant to say it is NOT a Damascus. it is a MONO steel knife of AUS 10. It has a "tumble dried" pattern on it that is pretty non-stick. AUS 10 is an excellent steel, takes a great edge, easy to resharpen, is less delicate than VG10

[@psychonosure]

i got this today. returning it tomorrow. terrible build quality. the tagayasan "wood" handle was splintered at the rivets creating rough edges. the best part is that when you look down the spine, the length of the spine is actually warped/bent at several points all the way to the tip. overall feeling is that of a cheaply shabbily made knife. i have a bunch of other shuns and they are all flawless. this kanso feels like it was handmade by a drunk guy whose wife just left him.

[@georgehiphopforever]

Is it better than vg-10?

[@Burrfection]

better? no. lower cost, and pretty easy to maintain and get sharp, but they are very different.

[@DudeNumberOnePlus]

Looks its sand blasted.

[@dargarin]

AUS10 will hold an edge about twice as long as VG10.

[@AndrewAndFriendsTV]

Ryky! Keep up the videos man, this morning I sharpened my Masamoto vg on a cerax 1k, deburred on the 1k and then stropped on newspaper. Edge was push cutting newspaper better than a 6k polish, I think it would be cool if you did a video comparing each one

[@Burrfection]

don't worry. got plenty of stuff with sharpening comparisons coming soon. i'm been quite busy. thanks for the feedback, and for supporting my channel!

[@bluebirdpowers8069]

Lanyard hole! Oh ya you could put a some nice braided paracord and a bead on the lanyard hole.

[@doubledge2947]

Knives are way too light and feel cheap. Sharp, yes. However, it is so “tinny” and the handles are so thin that it’s near impossible to comfortably and more important, reliably control the blade. Unless you are a miniature person, do not make the mistake of buying this.

[@RyGuyTheAVGuy]

I enjoy this steel, very easy to sharpen, I have the Asian Utility. Needed a flat chopper for work, BUT THE HANDLE! It ruins the knife, very unsanitary, I will likely make this a home knife because of this. Which is to bad, the edge retention is not great. but it is a very easy sharpen, and it gets sharp, it is a cilantro killer. To bad for that handle, I'd love to replace it with something waterproof.

[@3obardThawn3]

could it be a bumble at the end of the knife. like to break into like a coconut or smashing walnuts or stuff like that. that's what some of my survival knives have at the end...

[@Burrfection]

good point. maybe i'll try it on a real coconut at some point

[@peligrosotcpy268]

Bro its a knife not a hamer

[@peligrosotcpy268]

I have one and i like it a lot

[@geradvindicating9514]

What is your most sharpest knife

[@Burrfection]

not sure.....

[@razvanteleanu4302]

the perfect knife. the only downside is the price

[@b-radg916]

With the thing at the end of the handle, this is obviously a neck knife 🤣 Seriously, this thing has some SEXY lines, but the overly textured handle sounds like it should have been given more thought.

[@K1W1MAT]

you should do a vid with a Maguro bocho

[@Burrfection]

will look into it

[@georgek9307]

Sharpen it already! lol

[@praisingann4him]

Not my favorite for holding an edge.