Bernal Cutlery x Konosuke GS+ 140mm Ko-Sabaki SLD Kurouchi Khii Laurel Handle with Saya

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Bernal Cutlery x Konosuke 'GS+' Ko Sabaki butchers petty is back! With a new kurouchi finished stouter wide beveled blade and oversized grippy khi laurel octagon handle.  Comes with saya cover. Made in Sanjo Japan. 

The Ko Sabaki is made to pick up where a traditional honesuki maru leaves off and is great for trimming, seaming, and working around silverskin. The hard yet tough SLD semi-stainless steel core with stainless cladding cuts very well as it dulls and is responsive to standard butcher’s steel for easy edge tough-ups. The blade is designed not to snag and the large octagonal laurel wood handle provides a secure grip. While this blade is tougher than the average petty and is fine going along the bone, through joints, and thinner poultry bones, care must be taken not to twist or pry with it; it can bend easier than a mono steel boning knife.

Konosuke GS+ series knives are a three layer san mai forged blade with a stainless cladding and a semi-stainless/stainless SLD core. 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. For knife making this translates to a toothy long lived tough edge with near stainless or stainless properties; it holds an edge well and even cuts well as it dulls. 

Konosuke, a Sakai-based company, works with top skilled blacksmiths from all over Japan. Konosuke’s knives spare no attention to detail, from the heat treatment and grinds to the packaging. Their focus is on their hometown of Sakai City, where the Kawamura family has operated for many generations.

 

Brand: Konosuke
Producing Area: Sakai City
Profile: Gyuto
Size: 140 mm
Steel Type: Semi-Stainless
Steel: SLD
Handle: Khii Laurel
Total Length: 280mm
Handle Length: 42mm
Handle to Tip Length: 140mm
Blade Height: 26mm
Edge Length: 130mm
Thickness: 2mm
Weight: 78g
Orientation: Ambidexterous
Saya: Included
HRC: 61-62

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



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. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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.

Bernal Cutlery x Konosuke GS+...

Regular Price
€163,47
Sale Price
€163,47
Regular Price
Sold Out
Unit Price
per 
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