KAN: /kän/

We set out to create our favorite chef knife, at a reasonable price. We started at the core. When you build a knife that needs to take a very sharp edge, then hold it for a long time, the obvious choice is AUS-10 Japanese super steel.

AUS-10 is a very hard high-carbon steel that can take an angle as acute as 15 degrees and still hold it for a very long time. Our steel is imported from Tsubame, Japan, and the hardness is between 59-60 HRC.

This is the sweet spot for having a razor-sharp blade without needing to sharpen very often, and you won’t have a difficult time restoring the original edge when you do.

We balance our knives just behind the pinch point for a comfortable blade grip. We advise against a handle grip with our chef knife as it can be unwieldy and even dangerous, as the blade can flop to one side or the other. Using a pinch grip allows for more precision and control.

Our 200mm (~8-inch) chef knife weighs just over 8 oz, so you won’t get the hand fatigue that comes with bulky German knives, even after myriad strokes. You will have enough weight, however, to avoid working so hard to get through tougher foods.

The KAN Core series features a 67-layer damascus steel blade, with 66 stainless steel layers clad about the AUS-10 core. We offer both a hammered and non-hammered finish. Both show off the beautiful damascus wood grain-like patterns.

…to bottom

We offer two handles: ebony wood and G10. G10 is a glass-based epoxy resin laminate. Though we never condone soaking our knives, G10 will never absorb water, and will last through the ages. Ebony is an extremely hard and beautiful wood, and you won’t go wrong with either choice.