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Home | Sujihiki | Konosuke Sakai HD2 270mm Wa Sujihiki Ho & Ebony Wood Handle with Saya

Konosuke Sakai HD2 270mm Wa Sujihiki Ho & Ebony Wood Handle with Saya

£314.18
£314.18
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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. 

Brand: Konosuke
Producing Area: Sakai City
Profile: Sujihiki
Size: 270mm
Steel Type: Semi-Stainless
Steel: HD2
Handle: Ebony & Buffalo Horn Ferrule
Total Length: 420mm
Handle Length: 144mm
Handle to Tip Length: 275mm
Blade Height: 37mm
Edge Length: 260mm
Thickness: 2.48mm
Weight: 145g
Saya: 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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