Sakai Konosuke BY 225mm Gyuto Aogami 1 Tanaka Hamono / Konosuke Oct Ebony Horn Leather Sheath

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The Konosuke BY series is a hamaguri ground, kasumi finish forged at Tanaka Hamono and ground and finish sharpened at Konosuke's Sakai workshop (the first of this kind of work from Konosuke). The BY series will not replace the Fujiyama FM but rather strives to live up to the high standard of the Fujiyama series. We think they have done an excellent job and are proud to stock Konosuke's own work here which we feel instantly joins the top shelf of Sakai's offerings. 

The mild steel cladding behind the exposed hagane core is given a hazy kasumi finish on the flat face behind the edge riffing off of the original wide beveled Fujiyama. The mild steel cladding behind the exposed hagane core is given a hazy kasumi polish.

Aogami 1 forged at Tanaka Hamono operated by dentoukougeishi master smith Yoshikazu Tanaka whose treatment of aogami is very highly regarded, he manages to incorporate both toughness, ease of sharpening with excellent edge formation with long edge life. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness. From our experience this treatement of Aogami 1 has some of the best edge formation working well at higher finishes than average including with natural stone finishes.

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 grind to the packaging. Their focus is on their hometown of Sakai City, where the Kawamura family has operated for many generations.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Listed Length: 225mm
Total Length: 375mm
Edge Length: 219mm
Heel Height: 53mm
Spine Thickness: 3.1mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC): 65
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Oct Ebony Horn

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).