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Home | Japanese Kitchen Knives | New Old Stock Sakai Konosuke Fujiyama 270mm Sakimaru-Takohiki Ginsanko

New Old Stock Sakai Konosuke Fujiyama 270mm Sakimaru-Takohiki Ginsanko Octagonal Ho/Horn Handle with Saya 2011-13

$525.00
$525.00
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Old stock Sakai Konosuke Fujiyama series ginsanko stainless steel 270mm sakimaru takobiki with newly applied octagonal ho and horn handle, with original box and saya. 

These are old stock from a collection purchased at Bernal Cutlery between 2013 and 2017, this one made between 2011 to 2013. this one has a paper slip with the Konosuke logo and opposite Bernal Cutlery logo with 331 Cortland address, we were there from 2010 to 2013.

Blades are in unused condition with original box and saya and are a throwback to older production. It Should be noted that the original handles were removed, an appropriate old stock Sakai made one has been fitted to the blade.

This knife was forged by Yamatsuka Hamono and ground by 'Morihiro', Hiromi Morimoto in both in Sakai. Originally with a similar octagonal ho handle, it was removed for re-handle by the last owner but the blade never used. We recently handled it with an older Sakai made (hand cut not CNC) octagonal ho wood and horn handle that we have been hoarding at Bernal Cutlery.  


Brand: Konosuke
Producing Area: Sakai City
Profile: Sakimaru-Takobiki
Size: 270mm
Steel Type: Stainless Steel
Steel: Ginsanko
Handle: Octagonal Ho and Horn Ferrule handle
Total Length: 419mm
Handle Length: 140mm
Handle to Tip Length: 279mm
Blade Height: 29mm
Edge Length: 245mm cutting length (tip is not sharpened)
Thickness: 3.33mm
Weight: 152.7g
Saya: Included
HRC:

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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New Old Stock Sakai Konosuke...

$525.00
$525.00
Sold Out