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Home | Japanese Kitchen Knives | New Vintage Konosuke Sakai HD2 180mm Wa Petty Oct Yew & Horn Handle

New Vintage Konosuke Sakai HD2 180mm Wa Petty Oct Yew & Horn Handle

£183.05
£183.05
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New old stock Sakai Konosuke 180mm petty from approximately 2017-20, not originally purchased at Bernal Cutlery.

Semi-stainless mono steel blade. Octagon yew wood (ichii) handle with horn ferrule.

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 knives from Konosuke!

Steel Type: HD2 Semi Stainless
Handle Material: Yew wood & horn Ferrule
Grind: 50/50 Double Bevel
Edge: 50/50
Finish: Satin Polish
Weight: 64.3 grams
Height at Heel: 29 mm
Overall Length: 320 mm
Cutting Edge Length: 173 mm
Spine Thickness: 2 mm
Saya: nope

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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New Vintage Konosuke Sakai HD2...

£183.05
£183.05
Sold Out