A good line cook knife needs to do three things: arrive sharp, stay sharp through a service, and come back on a ceramic rod quickly when it does not. Kanetsugu AUS-8A does all three. Made in Seki City, Japan, since 1918 by one of the city's most established cutlery producers, this line uses AUS-8A stainless steel - a high-carbon alloy known for rust resistance and easy sharpening - in san mai roll-forged construction with a walnut western handle. Thin behind the edge, well-finished, and priced for the cook who needs real performance without a premium budget.
Weighing only 3.7 oz and with a blade length of 210mm, this gyuto is well-proportioned for the full range of daily kitchen prep - long enough for confident slicing through proteins and larger produce, light enough to stay nimble through an extended service. The 2mm spine keeps the grind thin and the cutting feel responsive. AUS-8A at 59-60 HRC is more forgiving than harder steels while still taking and retaining a proper working edge.
What Customers Are Saying: One four-star review from Dani, a restaurant owner who bought two of these for professional use, rates it four stars relative to the full CKTG catalog - and says it delivers more than the price paid. The stainless-clad 59-60 HRC blade is more forgiving than harder knives while still taking and holding a proper edge. Her recommendation: great choice for a serious home cook or culinary student.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A sharpens quickly and responds well to regular maintenance.Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.7 oz (108 g)
Blade Length: 210 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Weighing only 3.7 oz and with a blade length of 210mm, this gyuto is well-proportioned for the full range of daily kitchen prep - long enough for confident slicing through proteins and larger produce, light enough to stay nimble through an extended service. The 2mm spine keeps the grind thin and the cutting feel responsive. AUS-8A at 59-60 HRC is more forgiving than harder steels while still taking and retaining a proper working edge.
What Customers Are Saying: One four-star review from Dani, a restaurant owner who bought two of these for professional use, rates it four stars relative to the full CKTG catalog - and says it delivers more than the price paid. The stainless-clad 59-60 HRC blade is more forgiving than harder knives while still taking and holding a proper edge. Her recommendation: great choice for a serious home cook or culinary student.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A sharpens quickly and responds well to regular maintenance.
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.
