Home > Knife Types > Gyutos > Gyutos 210mm > Kaneshige Stainless Wa-Gyuto 210mm
Kaneshige Stainless Wa-Gyuto 210mm
Kaneshige Stainless Wa-Gyuto 210mm
Kaneshige Stainless Wa-Gyuto 210mm

Kaneshige Stainless Wa-Gyuto 210mm

Item #: Kaneshige-Gyuto210

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

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Our Price: $99.95
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Kaneshige Co. is the parent company of Konosuke, which is one of the most popular brands at CKTG. This new brand of cutlery bearing their name is a value line offering good fit and finish with nice grinds and robust materials.

The stainless wa-gyuto 210 is a fine all-around chef knife. It is made from molybdenum vanadium stainless steel, hardened to about 59 Rockwell. It is a mono steel construction, so there is no cladding. As it is fully stainless, daily maintenance is reduced considerably over carbon steel knives.

The blade is ground 50/50 but it has a 90/10 edge grind, so this is a right-handed knife that can be made neutral with a simple adjustment to the edge grind. It features a fairly thin spine with hardly any distal taper, holding its thickness almost all the way to the tip. It has a blade height of almost 47mm, which allows for extra finger-to-board clearance. The profile is fairly average, with a gentle curve in the belly. The blade is quite stiff and it features some nice hand-chiseled kanji characters.

The ho wood handle is quite slender and it is coupled to a buffalo horn ferrule. The balance is just forward of the pinch grip point. This is a lot of knife for the money and a great place to start your journey into Japanese kitchen knives.

  • Weight: 4.6 ounces
  • Blade Length: 210 mm (8.5")
  • Overall Length: 370 mm (14.5")
  • Thickness at Heel: 2.4 mm
  • Blade Height: 46.6 mm

  • Customer Reviews

    Product Reviews

    4  Product Review, October 22, 2014
    Posted By: Joe Stewart - verified customer

    Kaneshige Stainless Wa-Gyuto 210. F&F were surprisingly good, nice handle for that price with a real buffalo horn ferrule, not plastic. Geometry is great, nice flat spot and a gentle curve to a nice point. Firly thin behind the edge with a very right hand biased grind. Funny that Marks video says it is a 50/50 edge grind and good for left or right handers, but Steve's video says it is strongly right biased, about 90/10 at the edge, which is what I found as well. It sharpens pretty easy, with fairly good not great edge retention. My only real complaint is it has the worst sticktion of any knife I have ever used. Potato slices stick like they were glued on. I have thinned it considerably behind the edge and tried to convex the right side as much as I can by hand with stones, but there's not much to work with because it's already faitly thin, the face of the knife is just super flat from the spine to where the bevel starts. I love it for anything but big starchy foods that tend to stick. For $100 I can live with that one problem. Great value if you understand it's limitations

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