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The Kanehide TK Gyuto 240mm is made from a proprietary semi-stainless steel. TK steel is like a bit of stainless and a bit of carbon, in that it takes and holds a nice edge while being really easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. The knife is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
We cannot believe how well these knives are made and finished given their super competitive price. The blade face is wonderfully convexed and the edge out of the box is quite good. A few strokes on your favorite stone will take it to another level of sharpness that will blast through all kinds of ingredients.
The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. The Kanehide TK Gyuto 240mm will appeal to rock and push cutters alike. It has a generous 50mm blade height and its 50/50 edge grind will be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
This is a great gyuto at a very competitive price.Weight: 7.6 ounces
Blade Length: 240 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Steel: Semi Stainless
HRC: 61 +-
Handle: Western, Black Pakka Wood
We cannot believe how well these knives are made and finished given their super competitive price. The blade face is wonderfully convexed and the edge out of the box is quite good. A few strokes on your favorite stone will take it to another level of sharpness that will blast through all kinds of ingredients.
The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. The Kanehide TK Gyuto 240mm will appeal to rock and push cutters alike. It has a generous 50mm blade height and its 50/50 edge grind will be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
This is a great gyuto at a very competitive price.
Reviews
8 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome knife!Posted By: Amanda Frederick - verified customer
This was my first knife purchase out of culinary school. The knives I previously had were the run of the mill standard issue professional knives. Decent for beginners but they don't keep their edge long. I bought this after talking with a few chefs at my work and reading up on it. I could not be happier. It's super sharp upon arrival, holds its edge and slices through anything like a dream. It's lightweight and well balanced. Definitely a great start to my new knives. Love it.
This was my first knife purchase out of culinary school. The knives I previously had were the run of the mill standard issue professional knives. Decent for beginners but they don't keep their edge long. I bought this after talking with a few chefs at my work and reading up on it. I could not be happier. It's super sharp upon arrival, holds its edge and slices through anything like a dream. It's lightweight and well balanced. Definitely a great start to my new knives. Love it.
Very happy
Great performance, decent finishing.Posted By: Joe - verified customer
I'm a newbie to the Japanese steel world, and the blade is truly impressive. Laser thin, and razor sharp, but coming from wusthof...the fit and finish was quite lackluster compared to what I'm used to. The handle rivets weren't smooth, and the handle scales weren't completely flush which irks me. Oh well, the knife is still a great performer, and if you can look past these shortcomings...a great value.
I'm a newbie to the Japanese steel world, and the blade is truly impressive. Laser thin, and razor sharp, but coming from wusthof...the fit and finish was quite lackluster compared to what I'm used to. The handle rivets weren't smooth, and the handle scales weren't completely flush which irks me. Oh well, the knife is still a great performer, and if you can look past these shortcomings...a great value.
Great performance, decent finishing.Posted By: Joe - verified customer
1 people found this review helpful
I'm a newbie to the Japanese steel world, and the blade is truly impressive. Laser thin, and razor sharp, but coming from wusthof...the fit and finish was quite lackluster compared to what I'm used to. The handle rivets weren't smooth, and the handle scales weren't completely flush which irks me. Oh well, the knife is still a great performer, and if you can look past these shortcomings...a great value.
1 people found this review helpful
I'm a newbie to the Japanese steel world, and the blade is truly impressive. Laser thin, and razor sharp, but coming from wusthof...the fit and finish was quite lackluster compared to what I'm used to. The handle rivets weren't smooth, and the handle scales weren't completely flush which irks me. Oh well, the knife is still a great performer, and if you can look past these shortcomings...a great value.
great knife!Posted By: Andy - verified customer
1 people found this review helpful
I've owned a lot of German knives, a couple French, and one traditional usuba. This was my first foray into western-style Japanese-made knives, and I'm really impressed. I like the flatter blade profile of this and my French knives. This one is thinner, lighter, and more nimble. It came super sharp out of the box, cutting through onions like butter. It has a well-shaped bolster and rounded spine, and a nice polish. Overall I'm very pleased!
1 people found this review helpful
I've owned a lot of German knives, a couple French, and one traditional usuba. This was my first foray into western-style Japanese-made knives, and I'm really impressed. I like the flatter blade profile of this and my French knives. This one is thinner, lighter, and more nimble. It came super sharp out of the box, cutting through onions like butter. It has a well-shaped bolster and rounded spine, and a nice polish. Overall I'm very pleased!
Excellent, affordable workhorse.Posted By: Jayson - verified customer
I own a 210mm Kikuichi TKC. This is my favorite knife for cooking at home. It is a bit small for work. I chose this 240mm Kanehide because they are essentially the same knife. The fit and finish of the Kikuichi is nicer, but especially if you are looking for a work/school chef knife that is going to taste a beating anyway, this is a very affordable alternative. The metal is semi-stainless, and is prone to discolor if you leave it wet. So keep it clean and dry. This is a small price to pay for an easily sharpened blade with excellent edge retention.
I own a 210mm Kikuichi TKC. This is my favorite knife for cooking at home. It is a bit small for work. I chose this 240mm Kanehide because they are essentially the same knife. The fit and finish of the Kikuichi is nicer, but especially if you are looking for a work/school chef knife that is going to taste a beating anyway, this is a very affordable alternative. The metal is semi-stainless, and is prone to discolor if you leave it wet. So keep it clean and dry. This is a small price to pay for an easily sharpened blade with excellent edge retention.
Looks like a Prius drives like a TeslaPosted By: Brendan - verified customer
1 people found this review helpful
I chose the Kanehide TK, and I have never gotten so much pleasure out of using a knife day in and day out. OOTB sharpness was fine for me, I turned a sheet of paper into confetti and jumped up and down like an idiot. At first I was a little afraid to scuff her up, so I let the edge go for awhile. The moment I couldn't get a bite on a soft tomato I decided to give up on that, and brought her to the stones. WOW! That edge came back and then some. I still cant believe how quickly I can get this knife sharp. It takes little to no effort and it seems like shes a little better for wear each time. The weird bevel on one side is well hidden by my sloppy stone scuffs, and the only discoloration that seems to be sticking is up top at the bolster where my thumb and pointer rest. At this point (6 months of enjoyment) I take her to the stones 2-3 times per month, and occasionally do a little honing on a ceramic rod, despite the fact that I know I ought not.If you want a knife that looks like a Prius and drives like a Tesla, this is it.
1 people found this review helpful
I chose the Kanehide TK, and I have never gotten so much pleasure out of using a knife day in and day out. OOTB sharpness was fine for me, I turned a sheet of paper into confetti and jumped up and down like an idiot. At first I was a little afraid to scuff her up, so I let the edge go for awhile. The moment I couldn't get a bite on a soft tomato I decided to give up on that, and brought her to the stones. WOW! That edge came back and then some. I still cant believe how quickly I can get this knife sharp. It takes little to no effort and it seems like shes a little better for wear each time. The weird bevel on one side is well hidden by my sloppy stone scuffs, and the only discoloration that seems to be sticking is up top at the bolster where my thumb and pointer rest. At this point (6 months of enjoyment) I take her to the stones 2-3 times per month, and occasionally do a little honing on a ceramic rod, despite the fact that I know I ought not.If you want a knife that looks like a Prius and drives like a Tesla, this is it.
Great valuePosted By: MJ Fleming - verified customer
1 people found this review helpful
Note the knife only has two days on the job, but first impressions are very good. The shape of the handle and the profile of the blade remind me alot of Tojiro, and this knife is ground about as thin as my old Tojiro 240mm gyuto once the cladding was gone (polished off). Extremely sharp and holds an edge nominally better than my CarboNext. Steel is a little reactive and if you aren't diligent about wiping it down before putting it away the steel can be a little stinky but I have yet to see any pitting or patina form. Touched up very easily on a King 4000. Really good value for the money and at the moment I am preferring the Kanehide to my CarboNext. My only complaint is that the knife seems a little fragile because it is ground so thin and anything past 60HRC feels brittle to my hands. Probably just psychological. Thanks a bunch CKTG, this is a really great find!
1 people found this review helpful
Note the knife only has two days on the job, but first impressions are very good. The shape of the handle and the profile of the blade remind me alot of Tojiro, and this knife is ground about as thin as my old Tojiro 240mm gyuto once the cladding was gone (polished off). Extremely sharp and holds an edge nominally better than my CarboNext. Steel is a little reactive and if you aren't diligent about wiping it down before putting it away the steel can be a little stinky but I have yet to see any pitting or patina form. Touched up very easily on a King 4000. Really good value for the money and at the moment I am preferring the Kanehide to my CarboNext. My only complaint is that the knife seems a little fragile because it is ground so thin and anything past 60HRC feels brittle to my hands. Probably just psychological. Thanks a bunch CKTG, this is a really great find!
