Posted By: Carol T.I have been using this knife a few weeks now, and it reminds me of something someone once said about an outstanding camera: It is a jack of all trades, and a master of all trades. I have a very thin laser, and got the Kanehiro as a more robust knife for denser, harder, vegetables. And it excels at that, the grind gives great separation, and food release is excellent. However, to my surprise, it performs very close to my laser on soft product, even though the blade and grind are thicker. Honestly, I could use this knife for everything I do, and be extremely pleased.
I love the Ginsan, too. I have reactive steel knives, too, and it is far less stressful to me to use the stainless. The steel does not react no matter how many onions or tomatoes or anything else I cut, and of course no rusting. The Ginsan, even though it is stainless, gets very sharp very easily, and holds an edge very well, at least in my use as a home cook. A bit of stropping brings the edge back to life too, it takes very well to that.
The Kanehiro also has a flatter profile than my other 210 gyutos, which I like. And it is a beautiful knife that feels great in the hand! Through and through, I love this knife and am very happy I got it. And as always, service and shipping from CKtG was as good as it gets! Thanks, guys! :)
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