The Kanehiro AS combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. The Kanehiro AS line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with a keyaki wood, octagonal handle with a dark brown pakkawood ferrule.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen, Japan
Construction: San Mai Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even (See Choil Shot)
Weight: 5.1 oz (146 g)
Edge Length: 215 mm
Total Length: 357 mm
Spine Thickness at Heel: 3.3 mm
Blade Height: 46.3 mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic knifePosted By: Michael - verified customer
3 people found this review helpful
This is my first Japanese knife, and it has been a joy to use. I'm a home cook who has professional chef friends, and those friends have been begging me to get a "real" knife for ages, bemoaning my European-style kitchen knife. I wanted something that I had to consciously take care of, because it's a professional tool after all, but I also wanted a tool that wouldn't start rust on me if I somehow failed to completely dry it after washing it off. The Aogami Super steel with stainless steel cladding was exactly what I was looking for. I'm not a flashy person, so I appreciate the understated and almost utilitarian looks of the construction. I opted to have the CKTG finishing service done, and it was super sharp when I took it out of the box. It's held its edge for the last month, and I'm very pleased with how easy it is to cut through firm root vegetables and make even cuts on proteins. When I'm shopping for my replacement for my old European-style utility/petty knife, I'll definitely be looking at the Kato family of knives.
3 people found this review helpful
This is my first Japanese knife, and it has been a joy to use. I'm a home cook who has professional chef friends, and those friends have been begging me to get a "real" knife for ages, bemoaning my European-style kitchen knife. I wanted something that I had to consciously take care of, because it's a professional tool after all, but I also wanted a tool that wouldn't start rust on me if I somehow failed to completely dry it after washing it off. The Aogami Super steel with stainless steel cladding was exactly what I was looking for. I'm not a flashy person, so I appreciate the understated and almost utilitarian looks of the construction. I opted to have the CKTG finishing service done, and it was super sharp when I took it out of the box. It's held its edge for the last month, and I'm very pleased with how easy it is to cut through firm root vegetables and make even cuts on proteins. When I'm shopping for my replacement for my old European-style utility/petty knife, I'll definitely be looking at the Kato family of knives.
My favorite knife maker hands down. Posted By: Matt - verified customer
2 people found this review helpful
I originally bought the 165mm version of this knife. I used this for months and it was immediately my favorite. Edge retention is unbelievable. Microchips can happen if you don't really know how to handle the steel but if you pay attention to it it's a lot less brittle than some other steels I have used. Ordered this 210mm and have put it to the test, breaks down chickens with ease. Maintains an believable edge. If you want a chef knife that feels like a surgeon scalpel this is it for you, as it was for me.
2 people found this review helpful
I originally bought the 165mm version of this knife. I used this for months and it was immediately my favorite. Edge retention is unbelievable. Microchips can happen if you don't really know how to handle the steel but if you pay attention to it it's a lot less brittle than some other steels I have used. Ordered this 210mm and have put it to the test, breaks down chickens with ease. Maintains an believable edge. If you want a chef knife that feels like a surgeon scalpel this is it for you, as it was for me.
Great Knife Product ReviewPosted By: Keith Thomas - verified customer
2 people found this review helpful
Magnificent knife! 25? (total) cutting edge and an 11? secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon's scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
2 people found this review helpful
Magnificent knife! 25? (total) cutting edge and an 11? secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon's scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
