Meet the Knives
King of knives
Chef Knife
8-inch blade
67-layers Damascus
Japanese VG-10 Core
15° double-sided bevel edge
Uses: all-purpose, produce, meat, bread, chopping, mincing, dicing, mashing.
King of knives, the chef knife is the most important tool in your kitchen. It will be your best friend in your cooking, and as long as you take care of it, you can pass it down for generations. The 8-inch chef knife is our flagship knife, and we’ve made some improvements since its launch: a slightly rounded spine for a more comfortable grip, an upgrade to VG-10 steel at the core for improved edge retention, and you are going to be wowed by how much the new damascus layers pop on the new knives!
We balanced the knife just in front of the bolster to encourage a pinch grip, and the weight should be enough to get through the toughest jobs, yet nimble enough to knock out the small stuff, too, when needed—all while avoiding hand fatigue.
Almost as beautiful as it is a pleasure to use, you will find yourself reaching for the chef knife more than any other. If you only own one great knife, make it a chef knife.
"three virtues" knife
Santoku
6-inch blade
67-layers Damascus
Japanese VG-10 Core
15° double-sided bevel edge
Uses: slicing, chopping, and dicing produce, fish, and meat.
One of our most-requested knives, the KAN Core santoku has a cutting surface of six inches, and it is a bit more agile and nimble than the chef knife. With a very thin 1.3mm spine and scalloped sides for help with food release, this may end up being the most pleasurable knife you’ll ever use. The VG-10 core is sharpened to with a 15-degree double-beveled edge, and the weight and balance should encourage a pinch grip.
With the sloped tip and thin, lightweight profile of the santoku, you’ll enjoy very precise cutting; it should feel like an extension of your hand. Go ahead, I dare you to find a morsel of produce that you don’t want to slice, chop, and dice with this knife. It will sing through your fruit, veggies, meat, and fish. Just don’t let your chef knife know that you’re cheating on it.
most-requested knife
Paring Knife
3.5-inch blade
67-layers Damascus
Japanese VG-10 Core
15° double-sided bevel edge
Uses: off-the-board work, peeling, coring, mincing, and detailed work.
Our most-requested knife, we worked hard to design a paring knife that is comfortable for big and small hands, and using the same inverted teardrop-shaped handle we designed for the chef knife, we’re happy with the result. With this in your hands, you’ll be looking around for extra strawberries to core.
Now, if you are the type that cuts towards yourself, just know that this isn’t your mother-in-law’s paring knife. They say a dull knife is dangerous and a sharp knife is safe; that’s true as long as you know your knife is sharp and are expecting it to be sharp. So fair warning, this knife takes and holds a very sharp edge. We didn’t go razor-thin, but it ain’t no butter knife.
mini chef knife
Utility Knife
5-inch blade
67-layers Damascus
Japanese VG-10 Core
15° double-sided bevel edge
Uses: slicing/coring fruits and vegetables, trimming fat, on or off-the-board work.
We literally designed this knife for the in-between jobs. It works great for both on- or off-the-board work. Something about the size, weight, and balance of our utility knife makes it our favorite knife to hold. It’s just…just right. Just treat it like a mini chef knife.
Anything smaller than a steak and anything larger than a grape is going to be a perfect job for our utility knife. Featuring VG-10 at the core, the KAN Core utility knife shows off 66 layers of damascus stainless steel cladding, and you can choose either our beautiful dark ebony wood handle or a composite resin G10 handle. You’re going to love this knife.
S-Curve blade
Boning Knife
6-inch blade
67-layers Damascus
Japanese VG-10 Core
20° double-sided bevel edge
Uses: slicing/coring fruits and vegetables, trimming fat, on or off-the-board work
A general rule with all our knives is to avoid hitting hard surfaces (frozen foods, bones, and any cutting surfaces harder than wood). That said, this knife was made to remove the bones from poultry, meat, and fish. The S-curve and flexibility of the blade allow you to get into the joints and follow along bones and scales.
Available in both ebony and G10 composite resin handles, you’ll be breaking down chickens in style.
go-to for all things carving
Slicer/Carving Knife
9-inch blade
67-layers Damascus
Japanese VG-10 Core
15° double-sided bevel edge
Uses: slicing and carving large foods.
The closest thing we make to a full-on sword, our slicer will be your new go-to for all things carving. Weighted to be balanced at the bolster, our VG-10 core is sharpened to a 15-degree angle on both sides and clad with 66 layers of damascus stainless steel. This bigger, longer, and more slender brother to the chef knife will give you the ultimate slicer to go after your next roast, Thanksgiving turkey, or Easter ham. Use it wisely.
upper crust
Bread Knife
9-inch blade
67-layers Damascus
Japanese VG-10 Core
Serrated edge
Uses: breads and tough rinds
OK, so we’ll admit it–this is overkill. A serrated bread knife with a VG-10 core and damascus cladding? We’re not going to apologize. Guaranteed to be the best bread knife you ever hold, this bread knife finishes off the complete set of KAN Core knives (besides a steak knife set, of course). Also weighted to be balanced at the bolster, this knife will feel like the best thing since…well, you know.
4-piece
Steak Knives
5-inch blade
67-layers Damascus
Japanese VG-10 Core
Non-serrated edge
Uses: steak, chicken, fish, potatoes, etc.
No, these aren’t your run-of-the-mill steak knives. No, they are not serrated. You’re a grown up now; use a grown-up knife. We don’t have the science to prove it, but we believe that food tastes better when you use a good steak knife. Be it chicken, steak, roast, potatoes, fish, etc., you will get so much pleasure out of using a KAN Core steak knife, you’ll ask for seconds just so you can keep cutting. There’s nothing like having your knife go through dinner like a laser.
Fair warning: although a knife without serrations is definitely more fun to use, it does entail that these knives will occasionally need to be sharpened. If you’re opposed to the idea of either getting them sharpened or sharpening them yourself every now and then (we can help with learning how to do that), then move along; these knives are not for you. Otherwise, do yourself a favor, and start really enjoying your food. Bon appetit!
