The GS+ series from Konosuke in Sakai is a complete, elegant series of Japanese knives of extremely high quality. The characteristics of these knives are first and foremost the lightness achieved by a blade that is ground quite thin, and add to that a top-class finish.
The chef's knife is a versatile knife that is suitable for cutting, chopping and slicing both meat and vegetables - and it does so with ease. This is partly because the steel it is forged from can be sharpened very sharply, but more importantly, the entire knife is ground quite thinly, which is also the reason why it is so light. A thin, sharp blade has good cutting properties - but of course this also means that you should refrain from cutting anything with bones in it, and generally things that are so hard that they could risk damaging the knife edge. In addition to bones and bones, this could be hard cheeses and frozen items.
Keeping the knife sharp requires good maintenance. As a preventative measure, you can make sure to keep the blade clean and ensure that various liquids from meat, vegetables and fruit are never allowed to sit on the blade - i.e. wipe the blade immediately after you have cut with the knife. Next, a knife like this should preferably be sharpened on a flat wet stone if it is to last as long as possible.
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Description & specifications
The GS+ series from Konosuke in Sakai is a complete, elegant series of Japanese knives of extremely high quality. The characteristics of these knives are first and foremost the lightness achieved by a blade that is ground quite thin, and add to that a top-class finish.
The chef's knife is a versatile knife that is suitable for cutting, chopping and slicing both meat and vegetables - and it does so with ease. This is partly because the steel it is forged from can be sharpened very sharply, but more importantly, the entire knife is ground quite thinly, which is also the reason why it is so light. A thin, sharp blade has good cutting properties - but of course this also means that you should refrain from cutting anything with bones in it, and generally things that are so hard that they could risk damaging the knife edge. In addition to bones and bones, this could be hard cheeses and frozen items.
Keeping the knife sharp requires good maintenance. As a preventative measure, you can make sure to keep the blade clean and ensure that various liquids from meat, vegetables and fruit are never allowed to sit on the blade - i.e. wipe the blade immediately after you have cut with the knife. Next, a knife like this should preferably be sharpened on a flat wet stone if it is to last as long as possible.
| Brand/series | Konosuke GS+ |
| Type | Chef's knife |
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3 layers semi-stainless |
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50/50 |
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Octagonal Laurel |
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No! Semi-rustic |
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61-62 |
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Length: 210mm. Height: 47mm. Weight: 107g. Width out of the handle: 2mm. |
The knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break.
Since our knives are handmade, you can expect that the measurements given are approximate and may therefore differ slightly.
Maintenance & use
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.
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