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This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. Also, the handle was updated to a nice maple octagonal with improved finish. When the Kanehiro AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today enthusiasts and pros are more spoiled for choice in knives with this construction but the Kanehiro remains a favorite. The Kanehiro has earned a reputation for outstanding performance in high volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen Japan
Construction: San Mai Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even See Choil Shot
Weight: 6.6 ounces
Blade Length: 242 mm
Overall Length: 393 mm
Thickness at Heel: 3.2 mm
Blade Height: 52 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Gyuto Posted By: Jason
I have a Masamoto KS Gyuto for about a week and felt like I have to replace it with something else, KS is light weighted and gets patina/ rust easily. This Kanehiro gyuto is an excellent replacement over my Masamoto KS as a workhorse knife(except cutting bones and frozen foods) A bit heavier, easier to take care in a busy environment (stainless clad) and better edge retention, sharpness is pretty much the same out of the box, I really prefer octagon handle over d shape and oval, really tight in my hand, I'll only use my Masamoto KS when I need to cut paper thin scallions and leave everything else with Kanehiro instead, it is a nice looking Knife.
I have a Masamoto KS Gyuto for about a week and felt like I have to replace it with something else, KS is light weighted and gets patina/ rust easily. This Kanehiro gyuto is an excellent replacement over my Masamoto KS as a workhorse knife(except cutting bones and frozen foods) A bit heavier, easier to take care in a busy environment (stainless clad) and better edge retention, sharpness is pretty much the same out of the box, I really prefer octagon handle over d shape and oval, really tight in my hand, I'll only use my Masamoto KS when I need to cut paper thin scallions and leave everything else with Kanehiro instead, it is a nice looking Knife.
My first carbon steel chefs knife and I love it.Posted By: Wade Van Harpen
3 people found this review helpful
So like I mentioned this is my first carbon steel knife. I've wanted one for a long time and Mark helped me discover this one. Out of the box I was really impressed by the fit and finish of the knife. Everything was smooth, no rough edges. The handle is finished nicely. I took it to my leather strop before I did anything and then started cutting. It was probably the sharpest knife I've ever used out of the box. It melted right through onions, tomatoes, apples, whatever I threw at it. I spent the weekend using it to cut pretty much everything. By Sunday I was starting to possibly feel it start to lose its edge just a hair. I took it to my 1000 grit and after just a few passes felt a bur on the whole edge. I finished it with some passes on my 5000 and then the leather and it was hair splitting sharp again. There is something awesome about a knife that sharpens this easily. I just responded instantly to the stone. If you have never used carbon steel before you are in for a treat. It gets sharper than anything I've ever used. I am very careful to wash, and dry and give it a light oil when I put it away. It is my new favorite kitchen knife. The service at CKTGO is incredible. I had the knife two days after ordering. They are really great here. I will be sure to give them more of my business.
3 people found this review helpful
So like I mentioned this is my first carbon steel knife. I've wanted one for a long time and Mark helped me discover this one. Out of the box I was really impressed by the fit and finish of the knife. Everything was smooth, no rough edges. The handle is finished nicely. I took it to my leather strop before I did anything and then started cutting. It was probably the sharpest knife I've ever used out of the box. It melted right through onions, tomatoes, apples, whatever I threw at it. I spent the weekend using it to cut pretty much everything. By Sunday I was starting to possibly feel it start to lose its edge just a hair. I took it to my 1000 grit and after just a few passes felt a bur on the whole edge. I finished it with some passes on my 5000 and then the leather and it was hair splitting sharp again. There is something awesome about a knife that sharpens this easily. I just responded instantly to the stone. If you have never used carbon steel before you are in for a treat. It gets sharper than anything I've ever used. I am very careful to wash, and dry and give it a light oil when I put it away. It is my new favorite kitchen knife. The service at CKTGO is incredible. I had the knife two days after ordering. They are really great here. I will be sure to give them more of my business.
