Konosuke MM Blue gyuto (chef's knife), 225 mm, Khii ebbenhout -with saya-
Konosuke MM Blue gyuto, 210 mm, Ebony handle, Aogami # 2 steel
Blade sharpened on both sides of traditional Japanese Aogami # 2 steel (hardened to 62 HRc). The blade is extremely thin and manually sharpened and has no thickenings, which makes sharpening very easy. The handle is octagonal and made of exclusive ebony and is made with the traditional fastening technique, milling the nakago for which Konosuke is known. The knife is designed to cut fish, meat and vegetables and is the best-selling model kitchen knife.
- Blade length: 225 mm
- Total length: 375 mm
- Blade height: 46 mm
- Weight: 162 grams
- Steel type: Japanese Aogami # 2 steel (non-stainless) with softer non-stainless steel on the outside.
- Hardness: 61-62 (Rockwell C)
- Handle: Straight octagonal handle with very beautiful black-brown Japanese Khii ebony with bolster of lighter wood
- Including matching Magnolia wood saya (protective cover)
Special features: Konosuke knives are available in a very limited edition. The knives are always produced in small batches. The polishing and grinding is done by various professionals who work exclusively for Konosuke. The level of finishing and grinding is incomparable. The Konosuke knives are among the best knives in the world and are real collector items.
Like all Japanese knives, the Konosuke knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
