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Konosuke Sanjo SKD Nashiji gyuto (chef's knife), 210 mm, Burned Chestnut, saya-
Konosuke Sanjo SKD gyuto, 210mm
Double-sided sharpened blade made of special Japanese SKD12 semi-rust-resistant steel with an outer layer of Japanese soft rust-resistant steel. The core is hardened to 63-64HRc. The blade is extremely thin and manually sharpened and has no thickenings, making sharpening very easy. The handle is semi-octagonal and made of Japan/chestnut wood with a beautiful burnt finish (for protection against micro-organisms and for aesthetics). The knife is designed to cut fish, meat and vegetables and is the most sold kitchen knife model.
- Blade length: 210 mm
- Total length: 350mm
- Weight: 120 - 130 grams
- Steel type: Japanese SKD12 steel (semi-stainless) with sanmai forged outer layer with Nashiji (fog) finish.
- Hardness: 63-64 (Rockwell C)
- Handle: Straight half-octagonal handle with very beautiful Japanese chestnut wood with black buffalo horn bolster.
- including handmade wooden saya of Honoki wood.
Details: Konosuke knives are available in a very limited edition. The knives are always produced in small batches. The polishing and grinding is done by several professionals who work exclusively for Konosuke. The level of finishing and grinding is incomparable. Konosuke's knives are among the best knives in the world and are real collector's 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.
