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Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.Brand: Kanehide
Construction: Mono Steel, Laser Cut
Steel Used: PS60 Stainless
Weight: 5.2 oz (148 g)
Edge Length: 243 mm
Total Length: 392 mm
Spine Thickness at Heel: 2.2 mm
Blade Height: 49.6 mm
Handle: Urushi Oak Octagonal
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) So love this knife!Posted By: Carol T.
2 people found this review helpful
So, I am going to sound cringe and sacrilegious (knife-wise, not religion-wise lol) in this review, and feel a bit like the woman who wrote a serious review of Olive Garden lol...
I bought this knife a few months ago, and love it. I do not cook that much anymore, so wanted to wait a while so I had more experience with it, but this knife really works for me. I exclusively cut vegetables (so no worries about bones) and do not cut hard veggies, which would probably be dangerous for this knife. Which is to say it is really, really thin. The blade on this knife makes the blade on my copy of the HD2 240 look fat, including behind the edge.
I had this knife sharpened at CKtG, and the edge was amazing. I thought it was probably just that my sharpening skills are not so good, but I sharpened it yesterday and wow. Incredible. I sharpened a white #2 240 (Itto Ryo) and the HD2 at the same time, and using the same approach this knife was as sharp as the Itto and sharper than the HD2.
I do not do enough cooking to really assess edge-holding, esp vs the other two knives (the HD2 is really the comparison of interest). Likely the HD2 would hold its edge longer. However, and this is the sacrilege, I have never really gotten on with HD2's, but adore the PS60.
In the end, this has become pretty much the only knife I use. I like that I do not have to worry about corrosion, how sharp it is and how easily it sharpens. I love the way it feels in my hand, just love the handle (and love the way the handle looks!). The main drawback for me is the stiction with potatoes, cucumbers, and things like that. But I see that will all my knives.
2 people found this review helpful
So, I am going to sound cringe and sacrilegious (knife-wise, not religion-wise lol) in this review, and feel a bit like the woman who wrote a serious review of Olive Garden lol...
I bought this knife a few months ago, and love it. I do not cook that much anymore, so wanted to wait a while so I had more experience with it, but this knife really works for me. I exclusively cut vegetables (so no worries about bones) and do not cut hard veggies, which would probably be dangerous for this knife. Which is to say it is really, really thin. The blade on this knife makes the blade on my copy of the HD2 240 look fat, including behind the edge.
I had this knife sharpened at CKtG, and the edge was amazing. I thought it was probably just that my sharpening skills are not so good, but I sharpened it yesterday and wow. Incredible. I sharpened a white #2 240 (Itto Ryo) and the HD2 at the same time, and using the same approach this knife was as sharp as the Itto and sharper than the HD2.
I do not do enough cooking to really assess edge-holding, esp vs the other two knives (the HD2 is really the comparison of interest). Likely the HD2 would hold its edge longer. However, and this is the sacrilege, I have never really gotten on with HD2's, but adore the PS60.
In the end, this has become pretty much the only knife I use. I like that I do not have to worry about corrosion, how sharp it is and how easily it sharpens. I love the way it feels in my hand, just love the handle (and love the way the handle looks!). The main drawback for me is the stiction with potatoes, cucumbers, and things like that. But I see that will all my knives.
Still WOWPosted By: Kent
9 people found this review helpful
Ok. So I've had this knife over 2 years now. I've beat the sh!t out of it and it still is going strong. My previous review still holds. I take it to a 2k grit once/week for maybe 5 minutes. I chipped the tip off a few mms but it makes very little difference when doing intricate knife work. Still 100% happy with my purchase and I can't recommend this knife enough. For the price you can not beat this knife. Thanks again!
9 people found this review helpful
Ok. So I've had this knife over 2 years now. I've beat the sh!t out of it and it still is going strong. My previous review still holds. I take it to a 2k grit once/week for maybe 5 minutes. I chipped the tip off a few mms but it makes very little difference when doing intricate knife work. Still 100% happy with my purchase and I can't recommend this knife enough. For the price you can not beat this knife. Thanks again!
WOW!Posted By: Kent Longbine
8 people found this review helpful
So originally I have been waiting on the Konosuke HD2 because a friend of mine had one and I absolutely loved using it. I emailed Mark, asked if he had anything similar, and he sent me a link for this knife. He told me it is comparable at a fraction of the cost of the HD2. HE WAS RIGHT! It was probably 8/10 sharpness OOTB which is no biggie after hitting it a few swipes on my stones. It sharpened to a 12/10 with minimal effort! Legit the sharpest knife I have ever used. The handle is beautiful and comfortable. So far I have diced a 50# bag of onions, 20# mirepoix, 5x5 case of tomatoes and a ton of peppers. The edge is still there! I love this knife and I have a feeling it is going to be my new workhorse! Thank you for the reference Mark!
8 people found this review helpful
So originally I have been waiting on the Konosuke HD2 because a friend of mine had one and I absolutely loved using it. I emailed Mark, asked if he had anything similar, and he sent me a link for this knife. He told me it is comparable at a fraction of the cost of the HD2. HE WAS RIGHT! It was probably 8/10 sharpness OOTB which is no biggie after hitting it a few swipes on my stones. It sharpened to a 12/10 with minimal effort! Legit the sharpest knife I have ever used. The handle is beautiful and comfortable. So far I have diced a 50# bag of onions, 20# mirepoix, 5x5 case of tomatoes and a ton of peppers. The edge is still there! I love this knife and I have a feeling it is going to be my new workhorse! Thank you for the reference Mark!
