PS60 nakiri - Japan's dedicated vegetable knife - is a flat-edged blade that makes full contact with the cutting board on every stroke. No rocking, no heel gap, no wasted motion. Push, land, lift. For cooks who process serious volumes of vegetables, a well-made nakiri changes how prep work feels, and this one is built on a steel that raises the bar for stainless performance at its price point. Kanehide in Seki City uses Hitachi PS60 - a razor-industry steel - with a cryogenic treatment at -180 degrees C that converts retained austenite to martensite and pushes hardness and wear resistance to HRC 60-61. The result is a fully stainless blade that sharpens with the ease and feedback of a reactive steel.
The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.
What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.
The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.
What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 4.4 oz (126 g)
- Blade Length: 182 mm
- Total Length: 320 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.
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