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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: 6.0 oz/ 170g
Blade Length: 243 mm
Overall Lentgh: 401 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 49.9 mm
Handle: Walnut Octagonal
Maple Ferrule
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
1 review(s) WRITE A REVIEW (Reviews are subject to approval) WOW!, June 20, 2021Posted By: Kent Longbine
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!
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!
