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Sat Sep 07, 2013 1:43 pm
I was looking at the kanehiro gyuto. Would you recommend this knife as a daily, all purpose? Would it hold an edge through a daily beating?
Sat Sep 07, 2013 2:33 pm
Sun Sep 08, 2013 1:21 pm
Could you go in a little more detail.
Also, anyone else own this knife; could you share your experience. Thank you.
Sun Sep 08, 2013 10:27 pm
Mon Sep 09, 2013 1:18 am
Thanks for the info. Sounds like a great knife. I think the Kanehiro AS will be my choice.
Mon Sep 09, 2013 6:49 am
The kanehiro was my first jap a-s knife, working ITK took a week before looking at a stone for a touch up, this was in use with heavy chopping (onion, tomato, pumpkins etc)
Looks a bit thick on the spine, however i haven't noticed at all, edge isn't too reactive either. Haven't had any fatigue even with the 240, swapped from a wustof that was giving me stress.
Mon Sep 09, 2013 9:03 am
I can only say great things about a Kanehiro AS as a workhorse, it's maybe one of the best workhorse gyutos on the market IMO. Plus I got cut by pretty bad by one... ahemmm.....
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