Review: Shun Kanso H.G. 7 Inch Santoku Knife
By Kitchen Expert
Paul De Long
Shun Kanso H.G. 7 Inch Santoku Knife
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The Curated Take
4.8/5
The Shun Kanso H.G. 7" Santoku Knife is an excellent multi-purpose knife, great for professionals or home cooks who value precision and versatility. Its slightly curved belly and hollow ground edge make it ideal for quick chopping and vegetable work, combining the best features of a utility and chef's knife. The knife's hardness, rated at 60 on the Rockwell scale, ensures long-lasting sharpness, while the Granton edge and textured steel above the grooves prevent food from sticking. The durable Tagayasan wood handle provides comfort and control, making this knife a reliable tool for any kitchen task.
Ideal for
- Excellent multi-purpose knife capable of performing well in almost any task
- Wonderful in quick chopping and vegetable work
- Great cross between a utility and a chef's knife
Not ideal for
- Be sure to have it properly sharpened; poor or improper sharpening will ruin performance
Weight
It has great weight and balance for a 7'' knife. It really feels like I have something in my hand. Many knives feel chintzy in the hand, but this Kanso...Read more
Blade Quality
The Kanso doesn't have layers like the Damascus blades. The AUS10A is a single-layer full tang that only drops one point on the Rockwell hardness scale. A 60 is good...Read more
Durability
The Tagayasan wood handle is very dense. Although it looks and feels like it has a texture that could retain food particulates, it cleans up well and appears not to...Read more
Blade Sharpness
A 60 on the Rockwell hardness scale is kind of that tipping point from cheap to high-end. At this hardness, it will retain an edge for a long time, pending...Read more
Handle Comfort
The wood handle isn't the most ergonomic, but it is better than straight octagonal or even round handles. It does have some curvature, and I like the angle in transition...Read more
Blade Length
It is just long enough to give me a push-through type of cut like a chef's knife. It's short enough not to be cumbersome on a hotline with tons of...Read more
Curated Experts are not sponsored by brands. Their reviews are based on their honest experiences testing products.
Paul De Long
About the cutlery
- Model: Shun Kanso H.G. 7 Inch Santoku Knife
Test conditions
- When I bought this: About 20 years ago
- Where I’ve used it: Professional kitchens, mostly in Las Vegas, NYC, and France, as well as at home and private chef gigs.
- How many times I've used it: 500
Expert Reviews of the Shun Kanso H.G. 7 Inch Santoku Knife
Paul De Long This knife, is modified slightly to have a more curved belly, which lends it to be a little like a chef's knife. This style allows for a push cut or a forward and downward motion, much like a chef's knife.
Because it has a hollow ground edge, it must be sharpened properly to retain that curvature. If sharpened like one would any other knife, it messes up the hollow ground edge, and I've noticed it has a tendency to "steer" slightly while cutting. This is the mistake I made before I learned about hollow ground edges. I will get mine sharpened professionally again. Although I am very good at sharpening, a hollow ground edge requires just the right size and grit wheel to achieve its proper edge.
It is a very hard steel reinforced with vanadium. As such, it is roughly a 60 on the Rockwell hardness scale and will retain an edge for a very long time, extending the duration between sharpenings.
I love this knife for its Granton edge. The product does not stick to the blade, and the steel above the Granton grooves has been textured slightly to perform the same function but on the upper portion of the blade.
The wood handle is made of Asian wood, often used in sword making and akin to ironwood. It should be oiled regularly, and, of course, owners should never put wood or knives through a dishwashing machine under any circumstances.
Product Specs
| Tang | Full |
| Production method | Forged |
| Blade material | 1 layer solid steel |
| Edge finishing | Plain |
| Handle color | Brown |
| Handle material | Tagayasan(Wenge) |
Review Ratings
Weight
5/5
Paul De Long gave 5 of 5 stars. It has great weight and balance for a 7'' knife. It really feels like I have something in my hand. Many knives feel chintzy in the hand, but this Kanso actually feels like I'm holding something with some substance. It isn't so thick at the spine that it acts like an axe. I do prefer thinner blades.
Blade Quality
4/5
Paul De Long gave 4 of 5 stars. The Kanso doesn't have layers like the Damascus blades. The AUS10A is a single-layer full tang that only drops one point on the Rockwell hardness scale. A 60 is good but requires more sharpening than the Kanso's harder cousins.
Durability
5/5
Paul De Long gave 5 of 5 stars. The Tagayasan wood handle is very dense. Although it looks and feels like it has a texture that could retain food particulates, it cleans up well and appears not to be a problem.
Blade Sharpness
5/5
Paul De Long gave 5 of 5 stars. A 60 on the Rockwell hardness scale is kind of that tipping point from cheap to high-end. At this hardness, it will retain an edge for a long time, pending usage frequency. It is double-beveled, so it is much easier to sharpen.
Handle Comfort
5/5
Paul De Long gave 5 of 5 stars. The wood handle isn't the most ergonomic, but it is better than straight octagonal or even round handles. It does have some curvature, and I like the angle in transition toward the blade for wrapping my pointer finger and thumb up into the blade for proper handling and control. Contrary to how it looks, it actually feels quite nice.
Blade Length
5/5
Paul De Long gave 5 of 5 stars. It is just long enough to give me a push-through type of cut like a chef's knife. It's short enough not to be cumbersome on a hotline with tons of mise en place and limited space available. It's long enough and wide enough to the spine to scoop up product in a rush and actually get most of it. This is saying a lot for someone who typically loves longer knives.
FAQs
What do you love about this product?
Paul De Long I think what I love most about this knife is how effortlessly it glides through the product. It's like butter every time. Two features contribute most to this. One, the Granton edge is the heavy hitter feature for non-sticking. The second, less understood feature is the blasted metal upper. They kind of sandblast the steel with polished beads to create millions of tiny dimples that slightly texture the blade's side and prevent sticking. It is just excellent to handle.
What was your favorite moment with this gear?
Paul De Long My favorite moment with this knife was the first time I handled it.
The Heritage finish, which leaves a sort of galvanized look, is the result of a finishing technique similar to sandblasting except with small steel beads. This technique ever so slightly roughs up the finish for purposes of food release. Combined with the ground-out Granton edge, this is a fantastic duo for food release.
The first time I handled it, I had to test out a fast chop, gliding slices, drawing slices, etc. I like to use my Santoku to scoop up products after I chop. It's one of my favorite types of knives for working on the line. It's small, versatile, and sharp, so it can fill in for a small chef's knife.
The 16° edge provides a razor-like edge. It was truly great then and has continued to be for the last 10-ish years.
Why did you choose this product?
Paul De Long I was looking for a Santoku. I debated between several at the time, but I knew I wanted a Shun. It ranked a high 60 on the Rockwell hardness scale. I liked the obvious and purposely displayed full tang. The AUS10A isn't layered like other knives but is still strong steel. This was a compromise on my part because I did like the Damascus layers in the other knives I looked at, but it is still a great steel. I liked the Tagayasan wood handle and the rivets, which have an industrial look.
