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Home | New Kitchen Knives | Konosuke Sakai HD2 120mm Wa Petty Ho & Ebony Wood Handle

Konosuke Sakai HD2 120mm Wa Petty Ho & Ebony Wood Handle

£133.84
£133.84
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Konosuke Sakai 'HD2' 120mm Wa Petty knife. Semi stainless mono steel blade. Octagon ho wood (magnolia) handle with ebony wood ferrule. Without Saya.

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!

 

Brand: Konosuke
Producing Area: Sakai City
Profile: Petty
Size: 120mm
Steel Type: Semi-Stainless
Steel: HD2
Handle: Ho Wood & Ebony Ferrule Octagonal
Total Length: 256mm
Handle Length: 130mm
Handle to Tip Length: 125mm
Blade Height: 24mm
Edge Length: 111mm
Thickness: 1.8mm
Weight: 54g
Hand Orientation: Right-Hand Bias Double Bevel
Saya: Not included
HRC:

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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