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 Kanso Chef's Knife is based on its Asian counterpart, the gyuto. It offers a wider heel and a fairly flat profile toward the heel—perfect for push cuts—but Shun 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 tagayasan-wood handles are contoured for an easy, comfortable chef's grip.