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Kanehiro AS Gyuto 240mm
Kanehiro AS Gyuto 240mm Kanehiro AS Gyuto 240mmKanehiro AS Gyuto 240mmKanehiro AS Gyuto 240mm
Kanehiro AS Gyuto 240mm Kanehiro AS Gyuto 240mmKanehiro AS Gyuto 240mmKanehiro AS Gyuto 240mm

Kanehiro AS Gyuto 240mm

Item #: D-506

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

Read Reviews | Write a Review
Our Price: $270.00
Availability: Usually ships the same business day
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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.

  • Weight: 6.6 ounces
  • Blade Length: 242 mm
  • Overall Length: 393 mm
  • Thickness at Heel: 3.2 mm
  • Blade Height: 52 mm

  • Customer Reviews

    Product Reviews

    5  My first carbon steel chefs knife and I love it., June 10, 2019
    Posted By: Wade Van Harpen

    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.

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