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Konosuke Sanjo YS-M Wa-Gyuto (chef's knife), Octagonal Khii handle, 240 mm + Saya
Konosuke YS-M Wa-Gyuto, 24 cm
Konosuke is known for their beautifully finished knives, from the blade itself to the Studio Khii handles they put on their knives. This knife has a double-sided sharpened blade with a core of semi-stainless Japanese YS steel (comparable in hardness to SG2 steel). The blade is sturdy and manually sharpened and has no thickening, which makes sharpening very easy. The great looking handle is traditional with its octagonal shape and is suitable for both left and right handed use. The handle is made in the Khii studio.
The steel is always kept a secret, but we have reliably found that this steel tends to be more carbon steel than the GS + semi-stainless series we also sell. The core is sandwiched between a softer semi-stainless steel outer layer and has a hammered finish. Because of the forging and hardening process some spots in the Kuroichi layer are thinner and less black then other parts. This is normal and should be considered before ordering.
- Blade length: 240 mm
- Total length: 95 mm
- Weight: 147 - 160 grams
- Blade thickness: 4 mm (measured where the blade enters the handle)
- Blade height: 49 mm
- Steel type: Japanese YS steel (semi-stainless), 3-layer with semi-stainless steel outer layer. (Sanmai Forged)
- Hardness: 63-64 (Rockwell C)
- Handle: Octagonal handle in enju and maguro wood from Studio Khii.
- Incl. matching wooden Saya
- The color of the black Kuroichi layer is black with brown tones and has some grey spots where the Kuroichi layer is thinner. The supplied knife may differ slightly from the one in the photo.
Specifics: Konosuke knives are available in a very limited edition. The knives are always produced in small series. 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 and are considered by many to be the most beautiful knives in the world and are real collectables.
Like all Japanese knives, the Konosuke knives are not dishwasher safe and feel after each use for oxidation, cleaning and drying and oiling (Camellia oil) is the best treatment for these exclusive products.
