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

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

£206.54
£206.54
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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.

HRC 61-62. 200mm cutting edge, 48mm tall at heel 2mm thick, 353mm overall length 100.9grams.

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.

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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