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Home | All Products - Discount Eligible | Konosuke Sakai HD2 270mm Wa Gyuto

Konosuke Sakai HD2 270mm Wa Gyuto

£338.59
£338.59
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Konosuke Sakai 'HD2' 270mm Wa Gyuto knife. Semi stainless mono steel blade. Octagon ho wood (magnolia) handle with ebony wood ferrule. Saya cover is included.

The legendary Konosuke HD2 series feature a mono-steel blade handmade in Sakai city, and feature some of the best thin grinds we have ever seen. These represent the best of both worlds of stainless and carbon steel; easy to sharpen with a good edge life and good cutting feel as they dull, and nearly stainless: they do not interact very much with reactive foods to influence flavor. Excellent hamaguri convex grinds and a top tier heat treatment make these a favorite, we are really happy to have them available.

Konosuke, a Sakai-based company, works with top skilled blacksmiths from all over Japan to create unique, top quality kitchen cutlery. Konosuke’s knives spare no attention to detail, from the heat treatment and grinds to the packaging. Their focus is on knives forged in their hometown of Sakai City, where the Kawamura family and parent company Kaneshige has operated for many generations, but have also started to work with smiths from Sanjo as well. We are always happy to stock a new batch of gyuto’s from Konosuke!

Steel Type

HD2 Semi Stainless

Handle Material

Ho wood & Buffalo Horn Ferrule

Weight

175 grams

Height at Heel

52 mm

Overall Length

432 mm

Cutting Edge Length

266 mm

Spine Thickness

2 mm

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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