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Home | Japanese Kitchen Knives | Konosuke Sanjo GS+ 240mm Gyuto SLD Khii Chestnut Handle with Saya

Konosuke Sanjo GS+ 240mm Gyuto SLD Khii Chestnut Handle with Saya

€278,03
€278,03
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Konosuke GS+ Thin light hamaguri convex ground SLD steel core with stainless cladding with octagonal chestnut wood octagon handle and ho wood saya.

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.

 

Brand: Konosuke
Smith: 
Producing Area: Sakai City
Profile: Gyuto
Size: 240mm
Steel Type: Semi-Stainless
Steel: SLD
Handle: Chestnut
Total Length: 395mm
Handle Length: 141mm
Handle to Tip Length: 249mm
Blade Height: 50mm
Edge Length: 235mm
Thickness:  2mm
Weight: 128.6grams
Hand Orientation:  Right-Hand Bias Double Bevel
Sharpener:
Saya: Included
HRC: 61-62

Brand: Konosuke
Producing Area: Sakai City
Profile: Gyuto
Size: 240mm
Steel Type: Semi-Stainless
Steel: SLD
Handle: Chestnut
Total Length: 395mm
Handle Length: 141mm
Handle to Tip Length: 249mm
Blade Height: 50mm
Edge Length: 235mm
Thickness: 2mm
Weight: 128.6g
Hand Orientation:  Right-Hand Bias Double Bevel
Sharpener:
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.

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