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We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Handle: Walnut Western
Weight: 3.7 oz (108 g)
Edge Length: 210 mm
Total Length: 333 mm
Spine Thickness at Heel: 1.5 mm
Blade Height at Heel: 45 mm
AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
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
16 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.
16 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.
