- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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 his Ginsan line offers the convenience of all stainless, san mai construction featuring Hitachi’s 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 with 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: 5.2 oz (148 g)
Edge Length: 214 mm
Total Length: 353 mm
Spine Thickness at Heel: 3.4 mm
Blade Height: 45.5 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Wow, what a killer knife!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! :)
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! :)
SuperPosted 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.
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.
