Konosuke GS+ Chestnut - 210mm Gyuto

Konosuke GS+ Chestnut Wa-gyuto - 210mm

Following on from the success of the HD2 range, Konosuke have released another racehorse thin range known as GS. Semi stainless steel is sandwiched between two layers of stainless steel ground down to a fine edge. An excellent blade for precision cutting but hard tasks like jointing a chicken should be avoided at all costs.

Octagonal chestnut handles match the light feel of the blade with easy control over the thin sharp edge. The edge of the GS+ series is thinner than the HD2.

Konosuke create sleek elegant designs highly sought after around the world.

Please note:

• Being a super fine blade care should be taken not to chip the edge.
• As with many Sakai knives there is a small gap between the machi (notch) and the handle. This is the traditional method of setting Sakai blades.
• The actual length of the cutting edge is noted under "blade length" in the chart below.

Knife care for semi-stainless steel knives - stainless clad

The core is made of semi-stainless steel which is MORE rust and tarnish resistant than carbon steel, but LESS rust and tarnish resistant than stainless steel. The most important knife care tip is to keep your knife dry and do not leave wet overnight.

• Never put in the dishwasher.
• Dry thoroughly after handwashing and do not store unless fully dry.
• The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
• The edge may form a dark patina after a time, this will not harm the knife in any way.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.