The chef's knife is the one knife no cook can be without. This all-purpose knife is ideal for a wide variety of cutting tasks. The 8-inch length is perfect for preparing fruits, vegetables, proteins, and a wide variety of other foods. The Kanso Chef's Knife is based on its Asian counterpart, the gyuto. It offers a wider heel, a fairly flat profile toward the heel-perfect for push cuts-but we also gave it a little belly from mid-blade toward the tip so that it can be gently "rocked" through fresh herbs or spices to produce a very fine mince. The taguyasan-wood handles are slightly contoured, enabling an easy and comfortable chef's grip while cutting.
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. 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. Some cooks like to use it in their hand, too-almost like a large paring knife or petty knife. Its very slightly curved belly enables it to do moderate rocking cuts. It's nimble enough to peel an onion in hand, then slice it up in short order. 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.
The Shun Kanso 3.5-inch Paring Knife is a must-have for every kitchen. In a way, you can think of it as the mini version of the chef's knife because, like the chef's knife, the paring knife is quite versatile. The paring knife gets its name from its main function-removing or "paring" away things like peels or pits from fruits and vegetables. It's ideal for peeling, coring, trimming, decorating, and other detail work.Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board.