The sujihiki - Japan's dedicated slicing knife - is built for a single purpose: long, clean passes through proteins without tearing or dragging. The narrow blade reduces surface contact, the length means fewer strokes per cut, and the thin geometry behind the edge lets it glide through flesh without wedging. If you carve roasts, break down whole fish, or slice large proteins at service, a good sujihiki changes how that work feels. CKTG requested this wa-handled version of the PS60 from Kanehide specifically - a thin, light slicing knife in a traditional Japanese handle format at a price that makes it easy to justify adding to the block.
PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.
What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.
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 sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.
PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.
What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.
- 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: 5.1 oz (144 g)
- Blade Length: 271 mm
- Total Length: 420 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 42 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 sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome knife for the price , April 5, 2026Posted By: Jim
Bought this knife as something f I can take to my in-laws to carve up a roast for Sunday dinners. Just used it for Easter dinner carving up a leg of lamb and a roast beef. It out of the box edge was good just stropped it a few times on leather and 1 micron spray. It sliced nice and clean thru the boned in leg of lamb then a roast beef. With nice thin slices. It’s still has a good sharp edge on it and is nice and light weight had no hand fatigue like I do with her heavy zwilling carving knife. Would definitely recommend this for Anyone looking for a great slice and a reasonable price.
Bought this knife as something f I can take to my in-laws to carve up a roast for Sunday dinners. Just used it for Easter dinner carving up a leg of lamb and a roast beef. It out of the box edge was good just stropped it a few times on leather and 1 micron spray. It sliced nice and clean thru the boned in leg of lamb then a roast beef. With nice thin slices. It’s still has a good sharp edge on it and is nice and light weight had no hand fatigue like I do with her heavy zwilling carving knife. Would definitely recommend this for Anyone looking for a great slice and a reasonable price.
