Kanetsugu Pro-S Kitchen Knives
Kanetsugu Pro-S Kitchen Knives
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Product Description
Crafted entirely out of stainless steel, the Kanetsugu Pro-S Kitchen Knives are durable and pleasing to the eye. The blades are made from AUS-8 high-carbon molybdenum stainless steel Read More

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deathtouch_roadrunner
23
Apr 29, 2019
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I'm not a huge kitchen knife connoisseur so it's not like I have a big pool of expert knowledge to pull from, but I have a 150mm Kanetsugu Pro J petty knife and it is easily my favorite kitchen knife. So I expect these are at least pretty decent.
Apr 29, 2019
rdodev
608
Jun 4, 2018
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Manufactured in China, I suppose?
Jun 4, 2018
Jaggi
731
Jun 5, 2018
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No, they're made in Japan. You can read a bit more about (and see a larger range of) the Pro-S series here:
https://japanesechefsknife.com/collections/kanetsugu-pro-s-series
Jun 5, 2018
Jaggi
731
Mar 31, 2018
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And while I'm pointing out errors: just noticed that the product image that is supposed to show the 210mm gyuto seems to be showing a different knife.
Edit: Just realized it's the exact same image as shown for the smaller petty knife (which also seems to be wrong, and is actually the larger petty knife! But hey, at least the image for the santoku is correct...)
Mar 31, 2018
Jaggi
731
Mar 31, 2018
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They've lowered the drop price a bit compared to previous drops, but someone forgot to edit the additional prices down the bottom where the knife images are. It still shows +$5/$15/$20 instead of +$4/$12/$16.
I'd be tempted if not for the metal handles (just not my thing) and the small size of the gyuto. I know 8 inches is some sort of universally accepted standard size for home consumer knives, but I wish they'd offer a larger option for those that want a more productive full size knife.
Mar 31, 2018
SpinyNorman
70
Mar 31, 2018
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I agree about the metal handles. I'd be interested if this was for the Pro-M series with the pakkawood handles. Maybe the grip on the metal handles is just as good when wet, but I don't feel like taking the chance.
Mar 31, 2018
david_skye
24
May 18, 2017
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again. title of page is knives (plural), item for sale here is knife (singular)
May 18, 2017
BrainFlush
6845
Jun 13, 2017
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For real though. :D
Jun 13, 2017
killaken2000
5
Jun 14, 2017
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I always jump to the comments first but just reading the headline and picture from my email I thought it was four knives.
Jun 14, 2017
sc_fd
48
May 17, 2017
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Don't know about the steel handled Pro-S line, but the Pro-M line which has a pakkawood handle but otherwise I think is made to the same spec I've found to be a respectable entry level Japanese knife - ground to decently thin behind the edge, steel somewhat forgiving - a little on the softer and tougher side
May 17, 2017
sc_fd
48
Mar 30, 2018
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This is how I was thinking of it - if the grind of the knife is really essentially flat until the V primary edge bevel, I would have to cut in some in-between angle between the 2 for any behind the edge work. Hard to hold a consistent-ish angle as there is no existing area of the blade face which has an in-between angle. Fast coarse stone a necessity to cut in quickly, as when freehanding it's somewhat easy to drop the angle too much and smear a flat blade face or basically raise into the edge bevel's angle.. On a blade face that has some convex going into the edge bevel, I have a some mm height of blade face above the edge that I can mash into without it being the entirety of the blade face (as in full flat), thin that area, then restore some of the convex as needed by blending.
Mar 30, 2018
Kavik
4406
Mar 30, 2018
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I see, thanks I've only thinned a couple times myself, but in both cases on flat grinds. I used a medium stone and just laid the whole thing down but put finger pressure closer to the edge when grinding (then a finer stone and or wet/dry paper to refinish the surface)
Mar 30, 2018
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