Shun Kanso HG Brisket 12"

Wil's thoughts: This is the slicing knife I have at my house. Although the Kanso series knife isn't for everyone, I love the simplicity of the wenge wood handles bolted on to a piece of high-quality Japanese steel. I know it's a brisket knife but my favorite thing to slice with this is cured and smoked pork belly. Yes, that's bacon. Slicing with a long flat blade like this enables the user to keep the food straight and make straight thin or thick slices. The wood handles will darken over time as they absorb natural oils. Embrace the process! From Shun: The Shun Kanso Hollow Ground Brisket Knife is ideal for trimming and slicing larger cuts of meat, including brisket, roasts, ham, and turkey. The long, narrow blade makes it easy to slice larger cuts of meat in a single pass to ensure more of the juices—and flavor—stay inside the meat. The long, razor-sharp blade ensures slices will look beautiful, too, since there's no need to saw back and forth. Hollow-ground indentations on the blade help food release more easily and the rounded tip makes the knife safer and easier to use. Perfect for slicing larger cuts of meat; includes wooden saya, or sheath AUS10A blade; additional vanadium refines the stainless steel, enabling a razor-sharp 16° edge, each side; high-carbon content offers strength, corrosion and wear resistance, high hardness Tagayasan (or wenge) wood handle; beautiful, extremely hard, and dense, it is known as “iron sword wood”; contoured for secure grip Full-tang construction for durability and precision balance Handcrafted in Japan