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Home | Japanese Kitchen Knives | Konosuke Sanjo GS+ 210mm Gyuto SLD Khii Chestnut Handle with Sheath

Konosuke Sanjo GS+ 210mm Gyuto SLD Khii Chestnut Handle with Sheath

€219,71
€219,71
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READ IMPORTANT DELIVERY OPTION INFORMATION

Konosuke GS+ Thin light hamaguri convex ground SLD steel core with stainless cladding with octagonal chestnut wood octagon handle and sheath. 

Konosuke GS+ series knives are a thin convex ground three layer san mai forged blade with a stainless cladding and a semi-stainless/stainless SLD core with a chestnut handle. SLD steel is an improved SKD11 steel most commonly used in tap and die tools and metal stamping dies. It is designed to stay tough when treated hard and to retain its workability at a high hardness as well. For knife making this translates to a very long lived tough edge with near stainless or stainless properties; it holds an edge well and even cuts well as it dulls.

 



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 356mm
Edge Length: 201mm
Heel Height: 47mm
Spine Thickness: 1.9mm
Weight:
Orientation: Ambidextrous

Blade Type: Semi-Stainless Steel
Steel Type: SLD
Steel Hardness (HRC): 61-62
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Octagonal chestnut wood

  • This is a semi-stainless steel knife made from thin, hard steel.
  • Semi-stainless steel knives can vary in corrosion resistance and can develop a light patina if they are neglected regularly.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust can form with repetitive long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
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Sample product 14
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SLD

Carbon (C): ≈1.40–1.60% | Chromium (Cr): ≈11.0–13.0% | Molybdenum (Mo): ≈1.0% | Vanadium (V): ≈0.3%

Hitachi SLD is a refined D2‑type semi‑stainless engineered for better toughness and cleanliness. At ~60–62 HRC it offers long‑wearing edges with less chipping than conventional D2 and easier maintenance—popular in high‑end Japanese kitchen knives.

About Konosuke

Sakai, Osaka, Japan

Konosuke is a Japanese knife company based in Sakai City, Osaka Prefecture—one of Japan’s most storied centers of traditional blade-making. Founded in 2006 by Kosuke Kawamura, Konosuke emerged from the Kawamura family’s longstanding involvement in the cutlery industry through their parent company, Kaneshige Hamono, which has been producing knives since 1932.

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