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Home | Japanese Kitchen Knives | New Old Stock Sakai Konosuke 300mm Yanagi Aogami 1 Ebony Horn 2013-15

New Old Stock Sakai Konosuke 300mm Yanagi Aogami 1 Ebony Horn 2013-15

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$1,175.78
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Sakai Konosuke 300mm Yanagi Aogami 1 Ebony Horn with original box and saya

These are old stock from a collection purchased at Bernal Cutlery between 2013 and 2017 this one has a paper slip with the Konosuke logo and opposite Bernal Cutlery logo with 593 Guerrero address, we were there from 2013 to 2019. 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 Tanaka Hamono and ground by 'Morihiro', Hiromi Morimoto in both in Sakai. Originally with an ebony handle, it was removed for re-handle by the last owner but the knife never used. We recently handled it with an older Sakai made (hand cut not CNC) octagonal ebony wood and horn handle that we have been hoarding at Bernal Cutlery, it is very similar to what would have originally been on the knife.


Brand: Konosuke
Producing Area: Sakai City
Profile: Yanagi
Size: 300mm
Steel Type: Carbon
Steel: Aogami 1
Handle: Ebony & Buffalo Horn Ferrule
Total Length: 452mm
Handle Length: 145mm
Handle to Tip Length: 307mm
Blade Height: 34mm
Edge Length: 290mm
Thickness: 4.2mm
Weight: 227.5g
Saya: Included
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

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

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New Old Stock Sakai Konosuke...

$1,175.78
$1,175.78
Sold Out