The Kanehide PS60 Gyuto 195mm is our top choice for an excellent entry-level Japanese knife. After two months of testing, we felt this was quite simply the best Western-handled stainless steel knife in its price range. It is fully stainless, sharpens extremely well, has a nice comfortable rosewood handle, and offers the light, precise feel that makes Japanese gyutos so popular with both home cooks and professionals.
The blade is made from PS60 stainless steel and hardened to 60-61 HRC using a special heat treatment and cryogenic freezing process with liquid nitrogen at -180 C to improve hardness and wear resistance. This is a mono steel, double bevel gyuto, so it is easy to maintain and well suited for a wide range of kitchen prep tasks. It takes a very good edge, holds it nicely, and is a terrific choice for anyone wanting a dependable first Japanese knife. Please use proper technique and avoid twisting the edge or cutting bones, frozen foods, or very hard items.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to help prevent chipping.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent medium sized knife. , September 29, 2026Despite having quite a few very nice knives, this is the knife I reach for 8 out of 10 times when I'm in the kitchen. Perfect size for cooking for 1-4 people. A couple of reviewers compared the Kanehide PS60 line to the Misono UX10 line, so I will just go ahead and say it. The Kanehide PS60 blows the UX10 out of the water in terms of edge retention for half the price. Build quality, fit and finish seem dead even. I Love AEB-L steel hardened past 60 HRC and I have several AEB-L Japanese style knives with the HRC pushed between 61 and 63. This Kanehide seems like it's every bit of 61 HRC and probably harder. Whatever this Hitachi PS60 stuff is, it is great. properties very close to the best AEB-L. The UX10 I have cannot stay sharp. It feels soft, like 56 Rockwell soft if I were guessing. The 50/50 grind on the 195mm Kanehide model is much easier to maintain IMO than the 70/30s on their larger gyuto sizes. Don't see how you can go wrong with a Kanehide PS60 kitchen knife though. Any of them can be converted to 50/50 if you prefer it.
Awesome Knife12 people found this review helpful
I bought this probably over a year ago. So I've had ample time to use this knife. It is easy to put a killer edge on. I love the geometry of this knife. Love that I've added a western handle in. It's stainless so it's great for the wife. Also the grind is very nice, just breezes through produce or meat.
Gift knife10 people found this review helpful
Purchased this as a gift for a family member who wanted a nice knife that would introduce them to a higher quality knife than they were used to while not breaking the bank. This was highly recommended as knife that greatly outperforms its price point and it does. They are very happy with their new knife and couldn't believe that they'd been using such dull knives previously.
