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Kanehide PS60 Santoku 180mm.
Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhance the hardness but also the wear resistance.
This is a wonderful entry level knife. Definitely one of the best in our line up of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy to care for kitchen cutting machine would do well to consider this great value knife. Highly recommended!Brand: Kanehide
Location: Seki City Japan
Construction: Laser Cut/ Mono Steel
Bevel: Double Bevel
Edge Grind: Asymetric 70/30 (Ok for lefty or righty)
Steel: PS60 Stainless
HRC: 60-61
Handle: Western, Rosewood
Weight: 5.8 oz/ 166g
Blade Length: 181mm
Overall Lentgh: 297mm
Spine Thickness at Heel: 2.0mm
Blade Height at Heel: 47.1mm
Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhance the hardness but also the wear resistance.
This is a wonderful entry level knife. Definitely one of the best in our line up of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy to care for kitchen cutting machine would do well to consider this great value knife. Highly recommended!
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval) Bought a second one for my daughter , September 22, 2024Posted By: Todd
My wife preferred the cheap santoku knives I bought at bed bath and beyond to my wushof chef's knife or my son's gyuto (which is a higher end knife than either of those). Got her this partly based on the visuals, but also because CKTG said it was a good knife. Now it's the only knife she uses besides some inexpensive Victorinox paring knives. My daughter also decided it was more comfortable than other shapes so she just got the same one. It's a good knife, it's comfortable, and the handle is pretty. There may be slightly better blades available around this price, but I'm 100% sure my wife and daughter wouldn't like them as much.
My wife preferred the cheap santoku knives I bought at bed bath and beyond to my wushof chef's knife or my son's gyuto (which is a higher end knife than either of those). Got her this partly based on the visuals, but also because CKTG said it was a good knife. Now it's the only knife she uses besides some inexpensive Victorinox paring knives. My daughter also decided it was more comfortable than other shapes so she just got the same one. It's a good knife, it's comfortable, and the handle is pretty. There may be slightly better blades available around this price, but I'm 100% sure my wife and daughter wouldn't like them as much.
Kanehide PS-60 SantukoPosted By: Gilbert Clounie - verified customer
3 people found this review helpful
Awesome knife. Fit & finish equal to high quality knife. Beyond my knife skills at the moment but able to learn with it. Waiting for quality cutting board (on order) before using.
3 people found this review helpful
Awesome knife. Fit & finish equal to high quality knife. Beyond my knife skills at the moment but able to learn with it. Waiting for quality cutting board (on order) before using.
Excellent Knife Wonderful quality Posted By: RDesimone - verified customer
3 people found this review helpful
This review is being written after using this knife almost daily for six months in our family kitchen. The fit and finish are outstanding. A bit of bees wax hand rubbed into the handle was all it needed. Edge at arrival was excellent. The grind was about 80/20 and very even. The knife is well balanced and very popular for almost every task in our kitchen. It is my wife's favorite knife. The only downside is that the heat treat does not seem to be RC60, but more in the 57-58 range. To keep a great edge, it needs weekly attention but only needs the stone about once in two or three times because it responds to a loaded strop very well indeed. This steel in the knife is a wonderful steel to sharpen! It is arguably the easiest (out of dozens knives of various knives that I own) to bring to a hair popping edge. If you enjoy sharpening, this is a real sweetheart. For a long day at the cutting board though, I personally love the Hap 40 series in the Santoku and 210 and 240 Gyuto.
3 people found this review helpful
This review is being written after using this knife almost daily for six months in our family kitchen. The fit and finish are outstanding. A bit of bees wax hand rubbed into the handle was all it needed. Edge at arrival was excellent. The grind was about 80/20 and very even. The knife is well balanced and very popular for almost every task in our kitchen. It is my wife's favorite knife. The only downside is that the heat treat does not seem to be RC60, but more in the 57-58 range. To keep a great edge, it needs weekly attention but only needs the stone about once in two or three times because it responds to a loaded strop very well indeed. This steel in the knife is a wonderful steel to sharpen! It is arguably the easiest (out of dozens knives of various knives that I own) to bring to a hair popping edge. If you enjoy sharpening, this is a real sweetheart. For a long day at the cutting board though, I personally love the Hap 40 series in the Santoku and 210 and 240 Gyuto.
Surprised in a good way! sharp and balancedPosted By: julia mcmurray - verified customer
2 people found this review helpful
wonderfully balanced knife and sharper than I've ever experienced. Easy to work with; Im so pleased. Thanks for the help picking it out. My daughter is a chef and got one too, with the same delight.
2 people found this review helpful
wonderfully balanced knife and sharper than I've ever experienced. Easy to work with; Im so pleased. Thanks for the help picking it out. My daughter is a chef and got one too, with the same delight.
