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Kato AS Gyuto 240mm
Kato AS Gyuto 240mm Kato AS Gyuto 240mmKato AS Gyuto 240mmKato AS Gyuto 240mm
Kato AS Gyuto 240mm Kato AS Gyuto 240mmKato AS Gyuto 240mmKato AS Gyuto 240mm

Kato AS Gyuto 240mm

Item #: D-506KY

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $270.00
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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



  • Customer Reviews

    Reviews

    2 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Excellent Gyuto , June 17, 2020
    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.

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      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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