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Kanehide TK kitchen knives are made with a proprietary semi-stainless steel which is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.
It is a mono steel blade with a nice machine-finished blade face. The edge out of the box is surprisingly sharp and the way it sharpens easily and effectively is really impressive. The spine and choil areas are nicely finished, as is the western style Fibrox handle.
240mm gyutos are the sweet spot for this style of knife. They are long enough to take on the largest ingredients, yet compact enough that kitchen or board space will not be an issue. The profile of this particular knife is fairly average in terms of flat to belly ratio. It has a good blade height at the heel of 50mm. The fit and finish is surprisingly good for a knife at this price point. It is easy to see how these gyutos represent a really excellent introduction to the world of Japanese kitchen knives.
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.Maker: Kanehide
Location: Seki, Japan
Construction: Mono Steel, Stamped
Steel Type: TK Steel Semi-Stainless
Grind: Right Sided
Weight: 5.3 ounces
Blade Length: 243 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 49 mm
Handle: Non-slip Fibrox Yo Handle
It is a mono steel blade with a nice machine-finished blade face. The edge out of the box is surprisingly sharp and the way it sharpens easily and effectively is really impressive. The spine and choil areas are nicely finished, as is the western style Fibrox handle.
240mm gyutos are the sweet spot for this style of knife. They are long enough to take on the largest ingredients, yet compact enough that kitchen or board space will not be an issue. The profile of this particular knife is fairly average in terms of flat to belly ratio. It has a good blade height at the heel of 50mm. The fit and finish is surprisingly good for a knife at this price point. It is easy to see how these gyutos represent a really excellent introduction to the world of Japanese kitchen knives.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) frustratingPosted By: C - verified customer
2 people found this review helpful
I bought this thinking the only difference between this and the regular handle version was the handle. I've never tried the regular one, so I can't say for sure. But I've heard it mentioned in the same breath as the UX10, and I have a UX10 -- it does not perform remotely similarly. After maybe an hour on an Atoma 140, thinning it out, it is beginning to perform in that class. The steel is nice to sharpen, especially after thinning, and it has been holding an edge. More than worthy as a project, and the price is right. But it has taken quite some work to get there.
2 people found this review helpful
I bought this thinking the only difference between this and the regular handle version was the handle. I've never tried the regular one, so I can't say for sure. But I've heard it mentioned in the same breath as the UX10, and I have a UX10 -- it does not perform remotely similarly. After maybe an hour on an Atoma 140, thinning it out, it is beginning to perform in that class. The steel is nice to sharpen, especially after thinning, and it has been holding an edge. More than worthy as a project, and the price is right. But it has taken quite some work to get there.
