Comparison: Best Shun Kanso 6 Piece Block Set (Updated | Nov 10th)

The 6‑piece set adds a 5.5‑inch Hollow‑Ground Santoku Knife and a solid‑wood block, while the 5‑piece version replaces the Santoku with a 7‑inch Santoku and comes with a slimmer bamboo block. Both share the same AUS10A high‑carbon steel, 16‑degree edge, and tagayasan handles. The extra knife in the 6‑piece set gives you a more versatile range for chopping and slicing, but the 5‑piece set saves a bit of space and cost.

Kanso knives use AUS10A steel, which is a high‑carbon stainless alloy offering excellent edge retention and a slightly softer feel than the VG‑MAX steel used in the Classic line. Classic knives feature a 34‑layer Damascus cladding that provides a distinctive pattern and a marginally higher Rockwell hardness (60‑61). In everyday use both series deliver razor‑sharp 16‑degree edges, but the Classic series tends to hold its edge a bit longer under heavy, high‑heat cooking.

For most new cooks, the Shun Kanso 5‑piece Starter Block Set strikes a good balance of essential knives (chef, paring, utility, honing steel) and an affordable price point. It includes the core tools needed for most recipes without the extra Santoku or larger block that can increase cost. The set still benefits from Shun’s Japanese craftsmanship and the free sharpening service, making it a solid entry‑level investment.

A solid wood block, like the one in the Kanso 6‑piece set, provides sturdy storage and a classic kitchen look but takes up more countertop space. Bamboo blocks are lighter, eco‑friendly, and fit well in smaller kitchens, though they may be less durable over time. Slim blocks, such as those in the Classic 6‑piece set, are ideal for tight spaces and showcase the knives elegantly, but they often lack the deep slots needed for larger knives.

Yes, Kanso knives feature a full‑tang construction with a contoured tagayasan (iron‑sword wood) handle that is symmetrical, allowing a secure grip for both right‑ and left‑handed users. The ergonomic shape reduces fatigue during prolonged use, and the butt doubles as a bottle opener, adding functional versatility. Shun’s attention to balance ensures that left‑handed cooks experience the same control as right‑handed users.

The Premier set uses VG‑MAX steel with a hammered tsuchime finish, which reduces drag and helps food release more easily, while the Classic Blonde set employs the same VG‑MAX core but with a smoother Damascus pattern. Premier’s hammered surface also adds a distinctive aesthetic, whereas the Blonde set focuses on a sleek, light‑colored Pakkawood handle. Both sets include the same knife types, but the Premier’s finish may be preferable for chefs who value reduced sticking on delicate tasks.

The 3‑piece set (chef, paring, and utility knives) covers the essential cutting functions for everyday meals, making it a practical starter for casual cooks. However, it lacks a Santoku or specialized knife, which can be helpful for finer chopping or larger prep work. Adding a honing steel, which is included, helps maintain sharpness, but many users eventually upgrade to a larger set for added versatility.

Shun steak knives are made from the same AUS10A steel as the Kanso kitchen knives, so their sharpening and honing routine is similar. Because they are designed for thin slicing, keeping the 16‑degree edge sharp is crucial to avoid tearing; a regular honing steel and occasional professional sharpening will maintain performance. The bamboo storage box offers protection, but you should still hand‑wash the knives and dry them promptly to prevent corrosion.