Home > Knife Types > Gyutos > Gyutos 240mm > Kaneshige Stainless Wa-Gyuto 240mm
Kaneshige Stainless Wa-Gyuto 240mm
Kaneshige Stainless Wa-Gyuto 240mm Kaneshige Stainless Wa-Gyuto 240mmKaneshige Stainless Wa-Gyuto 240mm
Kaneshige Stainless Wa-Gyuto 240mm Kaneshige Stainless Wa-Gyuto 240mmKaneshige Stainless Wa-Gyuto 240mm

Kaneshige Stainless Wa-Gyuto 240mm

Item #: Kaneshige-Gyuto240

Average Customer Rating:
(4 out of 5 based on 1 reviews)

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Our Price: $109.95
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Gyutos are the Japanese version of the Western chef knife. They are great all-arounders with abilities that allow for a wide variety of cutting tasks and styles. The 240mm gyuto length normally occupies the mid-point in most knife lines and that is no exception here.

The Kaneshige stainless wa gyuto is made from a mono steel construction of molybdenum vanadium stainless alloy. As such, it is almost bulletproof in regards to its ease of maintenance and edge retention characteristics. It is a perfect introduction for a newcomer to Japanese kitchen cutlery or for a busy line chef in need of a superior and hardy blade at a reasonable price.

The blade has a nice 50/50 grind with a fairly thin spine. The spine dimension does not tapper until it gets close to the tip. This endows the knife with a stiff and responsive feel. It is quite light overall, aided by the nicely made octagonal h wood wa handle with buffalo horn ferrule. The balance is just forward of the pinch grip point. The slim handle and generous blade height offer extra finger clearance for larger hands.

The blade profile is fairly average, displaying a small flat spot with a gentle curve to the tip. The grind is also about average for this size of blade and is set at 50/50. The edge is fairly well done but a quick trip to your favorite stone or sharpening system will quickly bring it to life.

  • Weight: 6.2 ounces
  • Blade Length: 240 mm (9.5")
  • Overall Length: 400 mm (15.75")
  • Thickness at Heel: 3.1 mm
  • Blade Height: 51.5 mm

  • Customer Reviews

    Product Reviews

    4  Product Review, October 6, 2014
    Posted By: ChefG - verified customer

    I bought this knife as a graduation present for myself upon completion of a plant based culinary curriculum. I spent a lot of time researching before selecting this knife. I didn't want to spend more than $120 or so and as much as I wanted a carbon steel knife, I knew my knife habits would not allow it without the knife becoming horribly disfigured or rusty.

    There are several features that this knife has that made it a cut above others for me.

    * Molybdenum Vanadium steel alloy is virtually stainless while providing necessary sharpness.
    * Wa ho wood handle with buffalo horn ferrule as opposed to the plastic ferrule found on most knives of this style, even higher priced models.
    * At 51.5 mm high, the blade is wider than many other 240 mm gyutos. This is important to me because I use my knife to transfer ingredients a lot of the time and the thinner blades don't work as well for that.
    * Hand etched kanji characters on the blade instead of painted. This gives the knife a very clean look and doesn't draw unnecessary attention to the brand.
    * At 6.2 oz. this knife is fairly light weight for a 240 mm gyuto which is important when you have a long chopping session ahead of you.
    * The 3.1 mm blade thickness ensures that this knife will stand up to the most rigorous use.

    Upon arrival the knife had some micro chipping near the tip but I figured that would disappear upon sharpening so I didn't return it. As it turned out I was correct. Out of the box sharpness was pretty mediocre. This knife was easy to bring to a very sharp edge.

    This is my first Wa handled knife and it has a very different feel from other knives. So far I like it very much. My 10 Dexter chef's knife has always felt a bit unwieldy but this knife, while not much shorter, fits my hand much better and is a pleasure to use each and every time I pick it up.

    As both Steve and Mark mention in the videos, this knife represents a very good value at this price point. I wouldn't count on the price being this low for long. It definitely stands out from the competition in terms of the features I mentioned above and would be a great knife to start or add to your Japanese knife collection.

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