Kanehide Bessaku 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.
Construction: Mono Steel, Laser Cut
Steel Used: PS60 Stainless
Weight: 5.5 ounces
Blade Length: 242 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Walnut Octagonal
4Great Knife, June 29, 2020
Posted By: David Tak
Bought this knife for myself to keep my Masamoto KS safe from chaotic line work.
Pros: Surprisingly ample finger clearance; blade height on these are amazing. Distal taper is just as amazing; from base of the spine all the way to the point it just keeps getting thinner and thinner. Incredibly light weight, so great for all day use, as well as being nimble in the hand. I'm a Wa handle type so I prefer these no nonsense handles over the insidious ergonomically designed insanity. No rivets or fitted parts; the knife feels great as one solid unit.
Cons: Incredibly reactive to acid (many metals are); accidentally wiped it one day with an acid based sanitizing solution and where ever there were droplets you could see the metal being eaten away. Soft-ish metal; holds an edge well but any vigorous work will have you running to your honing rod more often.
Ultimately bought this for the blade geometry, wa-type handle, and price. Very VERY satisfied; this will be my beater chef's knife for years to come. At $150 per; when the first one retires another one will be purchased soon after.
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