Kanehiro 240mm Wa-Gyuto. We have been searching for a blacksmith or small company to make a wa-handled equivalent of the popular Hiromoto knives. Kanehiro knives are offering just such a knife and we're happy to add their knives to our site. These knives feature aogami super steel on the core and the knife is then clad with stainless stainless steel to protect most of the knife from reacting with acids or moisture. These knives will only oxidize right along the edge. Knife sharpeners love aogami super steel because it takes an acute edge and holds it. The knives have high hardness of HRC 62-63. Measurements are approximate because the knives are handmade.
If you are looking for a work horse gyuto than you really don’t need to look any more. The Kanehiro is simply an awesome knife. Great steel (AS) clad in stainless,a bit of a belly so it’s good for rocking but still very good at chopping. The edge retention is very good,even with a high polish it can still take a beating and come back for more. All around a great knife. And the usual great service from Mark.
St Louis Mo.
Beautiful knife. A true classic. The video of it being sharpened is perfect. Note the bandaged index finger. Nuff said?
first off chefknivestogo has the fastest service of any company i have ever ordered from for anything,i placed my order on saturday and had my knife wednesday,anyways the knife AWESOME there is nothing else you can really say about it very light for the size and scary sharp. i own many different knives,shun 8" chef knife (great knife),i also own a few german steel knives (junk),after buying my shun i was already kinda hooked on japanese knives from that but after this one i will ONLY buy japanese knives the quality is just way better than anything else out there,i have put this knife through alot from cutting meats,fruits,vegetables,and even slicing bread yes slicing bread and yes i have a bread knife but this slices bread pretty good for being a straight blade
Impressive work horse gyuto in AS steel. Razor sharp out of the box,and holds an edge extremely well. Have run it over a 1k and 2k Shapton glass stone,and found it unusually easy to sharpen for steel that has this kind of staying power. Probably a "best buy" in Japanese gyutos.
By: Brandon Foster
Awesome knife for the price,and I am happy that I purchased it. I have had it for just over six months now and it is my go to knife for almost everything that I do. Easy to sharpen,and it retains its sharpness well over time. I love this knife and would recommend it to any professional chef that is willing to take a little extra care; keeping it dry and not dropping it. *Note* This knife will chip if dropped. I had it for a week before I tipped it and had to regrind a new one. The good news is that it only took a few minutes to do on a good #1000 grit water stone.
By: Robert S.
I made a decision a few weeks ago to replace my knives,(globals,shuns,kikuichis,glestains) and this is my very first knife of this caliber. Excellent knife,I love it. After I put MY edge on it,this knife has become thee one I use consistently without thinking about reaching for another. It has opened my eyes to the small company,handcrafting blacksmiths that are producing wicked knives. Some cooks would treasure a knife like this and baby it. Not me,it has become a stepping stone and most likely a beater,for my colleagues to use so they can experience true craftsmanship,while they watch me piece together a stunning collection of knives made up of various core medals and different blacksmith signatures.
The guys here at CKTG are top notch. I jumped into the forum and asked a question about which blacksmith I should go with for a particular knife,and hairs ended getting split. Way above and beyond what I was expecting. It was a tremendous help and I will continue to purchase and piece together my collection from CKTG.