When the Kato AS 240mm gyuto first arrived at CKTG, few knives offered the combination of Hitachi Aogami Super carbon steel with the convenience of stainless steel cladding. Today buyers have far more options at this construction style, but the Kato AS remains a standout - earning its reputation through outstanding performance in high-volume kitchen applications paired with a rustic, distinctive aesthetic that has not been replicated elsewhere. This version includes several refinements: a curved choil, laser-etched engraving in place of the earlier stamped mark, and an updated maple octagonal handle with improved finish.
The AS core is hardened to 62 HRC and clad in stainless steel finished with a nashiji (pear skin) texture - the combination that defines every knife in this line. At 241mm blade length and 52mm height, this is the largest and most capable gyuto Yoshimi Kato makes for CKTG, suited to serious volume work, large proteins, and the kind of demanding daily use that separates a working tool from a display piece. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer switched from a Masamoto KS gyuto specifically because the lighter, lower-maintenance Masamoto patinaed and rusted too easily for daily kitchen work - this Kato AS gyuto became the replacement, offering better edge retention, easier upkeep thanks to the stainless cladding, and an octagonal handle the reviewer prefers over the d-shape and oval handles found elsewhere. Another reviewer, on their first carbon steel chef knife, was struck by the fit and finish straight out of the box - no rough edges anywhere - and reports it as the sharpest knife they had ever used fresh from the package, responding instantly and beautifully to stone work once the edge eventually needed attention.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
The AS core is hardened to 62 HRC and clad in stainless steel finished with a nashiji (pear skin) texture - the combination that defines every knife in this line. At 241mm blade length and 52mm height, this is the largest and most capable gyuto Yoshimi Kato makes for CKTG, suited to serious volume work, large proteins, and the kind of demanding daily use that separates a working tool from a display piece. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer switched from a Masamoto KS gyuto specifically because the lighter, lower-maintenance Masamoto patinaed and rusted too easily for daily kitchen work - this Kato AS gyuto became the replacement, offering better edge retention, easier upkeep thanks to the stainless cladding, and an octagonal handle the reviewer prefers over the d-shape and oval handles found elsewhere. Another reviewer, on their first carbon steel chef knife, was struck by the fit and finish straight out of the box - no rough edges anywhere - and reports it as the sharpest knife they had ever used fresh from the package, responding instantly and beautifully to stone work once the edge eventually needed attention.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- HRC: 62
- Edge Grind: Even
- Engraving: Laser Etched
- Handle: Maple Octagonal
- Weight: 6.2 oz (176 g)
- Blade Length: 241mm
- Total Length: 390mm
- Spine Thickness at Heel: 3mm
- Blade Height: 52mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Gyuto Posted By: Jason
9 people found this review helpful
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.
9 people found this review helpful
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
11 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.
11 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.
