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 Post subject: A workhorse?
PostPosted: Sat Sep 07, 2013 7:43 pm 

Joined: Fri Sep 06, 2013 8:40 pm
Posts: 4
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.


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 Post subject: Re: A workhorse?
PostPosted: Sat Sep 07, 2013 8:33 pm 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 172
Location: Austin tX
Yes


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 Post subject: Re: A workhorse?
PostPosted: Sun Sep 08, 2013 7:21 pm 

Joined: Fri Sep 06, 2013 8:40 pm
Posts: 4
Could you go in a little more detail.
Also, anyone else own this knife; could you share your experience. Thank you.


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 Post subject: Re: A workhorse?
PostPosted: Mon Sep 09, 2013 4:27 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2858
Location: CT
Here is some info on the Kanehiro:

www.chefknivestogoforum.com/viewtopic.php?f=6&t=199

www.chefknivestogoforum.com/viewtopic.php?f=4&t=2639

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


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 Post subject: Re: A workhorse?
PostPosted: Mon Sep 09, 2013 7:18 am 

Joined: Fri Sep 06, 2013 8:40 pm
Posts: 4
Thanks for the info. Sounds like a great knife. I think the Kanehiro AS will be my choice.


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 Post subject: Re: A workhorse?
PostPosted: Mon Sep 09, 2013 12:49 pm 

Joined: Wed Feb 06, 2013 10:17 am
Posts: 9
Location: Australia
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.


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 Post subject: Re: A workhorse?
PostPosted: Mon Sep 09, 2013 3:03 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1553
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:



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Shaun Fernandez

With great sharpness comes great responsibility.
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