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!
Location: Seki City Japan
Construction: Laser Cut/ Mono Steel
Bevel: Double Bevel
Edge Grind: Asymetric 70/30 (Ok for lefty or righty)
Use this as my line knife, small enough to not be in the way, but razor sharp. Would recommend to anyone looking for something compact, durable and high performing. Amazing fit and finish as well! 10/10
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.
I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across.
Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
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