This wa handled 240mm gyuto exists because of a direct request from Mark to the Kanehide blacksmith, asking for a laser ground, wa handled version of their popular PS60 mono steel gyuto. The result speaks for itself, performing well outside its price range.
PS60 is a semi stainless alloy closely related to AEB-L and 13C26, originally developed for razor blades, which Kanehide hardens to about 60 to 61 HRC through special heat treating followed by a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. The blade is mono steel with no cladding, ground symmetrically at 50/50, and finished with an octagonal oak handle in a burnt urushi finish.
What Customers Are Saying:One reviewer compared this knife directly to the much pricier Konosuke HD2 after a friend recommended it, and after reaching out to CKTG for a comparable alternative, found this knife held up impressively well at a fraction of the cost, arriving close to fully sharp out of the box. Another long time owner who waited months before reviewing calls it a knife they reach for constantly even though they do not cook as often as they used to, a sign of how much they have come to rely on it.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
PS60 is a semi stainless alloy closely related to AEB-L and 13C26, originally developed for razor blades, which Kanehide hardens to about 60 to 61 HRC through special heat treating followed by a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. The blade is mono steel with no cladding, ground symmetrically at 50/50, and finished with an octagonal oak handle in a burnt urushi finish.
What Customers Are Saying:One reviewer compared this knife directly to the much pricier Konosuke HD2 after a friend recommended it, and after reaching out to CKTG for a comparable alternative, found this knife held up impressively well at a fraction of the cost, arriving close to fully sharp out of the box. Another long time owner who waited months before reviewing calls it a knife they reach for constantly even though they do not cook as often as they used to, a sign of how much they have come to rely on it.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Edge Steel: PS60 Stainless
- HRC: 60-61
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 5.2 oz (148 g)
- Blade Length: 243 mm
- Total Length: 392 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) So love this knife!Posted By: Carol T.
28 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.
28 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.
WOW!Posted By: Kent Longbine
56 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!
56 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!
