Konosuke GS+ Khii Chestnut Leather Saya - 210mm K-tip Gyuto

If a knife were a racehorse, it would be a Konosuke GS+

The cutting experience of this knife is beyond words, so it is a knife that must be tested to that extent. If you have the opportunity to come by our store in Torvehallerne in Copenhagen, we will be ready with carrots and a cutting board, so you will be able to experience for yourself why this knife is so much better than most other knives out there.

One aspect of knifemaking that Konosuke masters particularly well is the ability to make the blades wedge-shaped all the way from the heel to the tip. This makes the blade very thin, which combined with the sharpness makes the knife glide easily when cutting.

Technically, the blade consists of three layers of steel - two soft layers around a core of the core. The core is a fantastic steel, as it combines the ability of carbon steel to get a particularly fine edge, but at the same time is relatively rust resistant. The reason for this is that the core is a "pure" stainless alloy, to put it simply. The main component of the alloy is iron and carbon, but a little more chromium has also been added than is in e.g. aogami, and this is what gives the resistance to rust. When we write that it is a pure alloy, it is because it does not contain a lot of other alloy elements such as nickel, like other stainless knives, and this is what allows the core to get such a fine edge.

A leather sheath is included for storing the knife.

Foodgear always advises against cutting into any kind of bone or frozen goods. Knives should not be washed in the dishwasher as this will remove sharpness and provoke rust attacks - even in stainless alloys!

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.