Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

A workhorse?

Sat Sep 07, 2013 7:43 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?
Thank you.

Re: A workhorse?

Sat Sep 07, 2013 8:33 pm


Re: A workhorse?

Sun Sep 08, 2013 7:21 pm

Could you go in a little more detail.
Also, anyone else own this knife; could you share your experience. Thank you.

Re: A workhorse?

Mon Sep 09, 2013 4:27 am

Here is some info on the Kanehiro:



They come in Ginsan or AS, which one are you looking at?

Re: A workhorse?

Mon Sep 09, 2013 7:18 am

Thanks for the info. Sounds like a great knife. I think the Kanehiro AS will be my choice.

Re: A workhorse?

Mon Sep 09, 2013 12:49 pm

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.

Re: A workhorse?

Mon Sep 09, 2013 3:03 pm

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..... :mrgreen:
Post a reply