Kanetsugu AUS-8A Gyuto 210mm
We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.
AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.
The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.
A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 3.7 oz (108 g) Edge Length: 210 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm
We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.
AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.
The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.
A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great entry knife that will take a long time to outgrow. Posted By: Dani
59 people found this review helpful
Rated this at 4-stars as it is a good knife relative to everything else listed in the Chef Knives to Go webstore. My rating takes into account that I do not expect a $50 chef knife to perform like a $200 chef knife that I would give 5-stars. I feel this Kanetsugu delivers more than the price paid. I bought two of these to use in our restaurant. The stainless clad 59-60 HRC blade is more forgiving than knives much harder, but still take and retain an edge well. Great choice for a serious home cook or culinary student.
59 people found this review helpful
Rated this at 4-stars as it is a good knife relative to everything else listed in the Chef Knives to Go webstore. My rating takes into account that I do not expect a $50 chef knife to perform like a $200 chef knife that I would give 5-stars. I feel this Kanetsugu delivers more than the price paid. I bought two of these to use in our restaurant. The stainless clad 59-60 HRC blade is more forgiving than knives much harder, but still take and retain an edge well. Great choice for a serious home cook or culinary student.
