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Home > Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > Kato Ginsan Gyuto 210mm
Kato Ginsan Gyuto 210mm
Kato Ginsan Gyuto 210mm Kato Ginsan Gyuto 210mmKato Ginsan Gyuto 210mmKato Ginsan Gyuto 210mm
Kato Ginsan Gyuto 210mm Kato Ginsan Gyuto 210mmKato Ginsan Gyuto 210mmKato Ginsan Gyuto 210mm

Kato Ginsan Gyuto 210mm

Item #: D-705KY

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

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Our Price: $260.00
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Few knives have as strong a reputation for craftsmanship, aesthetic beauty, and performance as those produced by master blacksmith Hiroshi Kato under his Kanehiro brand. This 210mm gyuto from the Kanehiro Ginsan line offers the convenience of all stainless, san mai construction featuring Hitachiís Ginsan steel at the edge and a soft stainless steel cladding. Also, the engraving is now laser etched. The knife is finished in a rustic but elegant nashiji (pear skin) surface and a lovely cherry wood ho octagonal handle. Please note that dimensions will vary between knives as this is a handmade item.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Maple Octagonal
  • Ferrule: Black Pakka Wood
  • Edge:Grind: Double Bevel (See Choil Shot)
  • Weight: 5.3 oz/ 152g
  • Edge Length: 215 mm
  • Overall Length: 355 mm
  • Thickness at Heel: 3.21 mm
  • Blade Height: 47.37 mm



  • Customer Reviews

    Reviews

    2 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Wow, what a killer knife!, January 1, 2016
    Posted By: Carol T. - verified customer

    I have been using this knife a few weeks now, and it reminds me of something someone once said about an outstanding camera: It is a jack of all trades, and a master of all trades. I have a very thin laser, and got the Kanehiro as a more robust knife for denser, harder, vegetables. And it excels at that, the grind gives great separation, and food release is excellent. However, to my surprise, it performs very close to my laser on soft product, even though the blade and grind are thicker. Honestly, I could use this knife for everything I do, and be extremely pleased.I love the Ginsan, too. I have reactive steel knives, too, and it is far less stressful to me to use the stainless. The steel does not react no matter how many onions or tomatoes or anything else I cut, and of course no rusting. The Ginsan, even though it is stainless, gets very sharp very easily, and holds an edge very well, at least in my use as a home cook. A bit of stropping brings the edge back to life too, it takes very well to that.The Kanehiro also has a flatter profile than my other 210 gyutos, which I like. And it is a beautiful knife that feels great in the hand! Through and through, I love this knife and am very happy I got it. And as always, service and shipping from CKtG was as good as it gets! Thanks, guys! :)

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      Super, May 14, 2015
    Posted By: James R - verified customer

    Im very happy with this knife: sharp out the box. Its a looker too. The nashiji is a nice finish. It stands tall enough to be a decent rocker, retains its edge very well, and feels great in the hand. As a lefty, I filed down the choil a touch, but the knife is so nicely weighted that it is really nice to use.

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