Description & specifications
The Konosuke HD2 is the epitome of Sakai's laser knives and is recognized worldwide as one of the best
The HD2 series from Konosuke is probably one of the best-known knives worldwide among the most hardcore enthusiasts. Partly because of the knives' very special characteristics, but also because of the relatively limited scope of their production. There have been very few HD2 knives on the market in recent years. Many would even call these knives the epitome of a 'Sakai laser'; i.e. a laser-style knife from the Sakai area - or at least the ultimate of its kind.
The HD2 knives are very narrow - this is one of the characteristics of the knives in the HD2 series, and they therefore fall under the "laser" category. As a consequence, the knife does not weigh very much, and for the same reason cuts fantastically. The HD2 is very similar to the GS+, but feels noticeably better.
The steel from which the knife is forged is described by Konosuke as semi-stainless, and since it is a "secret" alloy, it is also not elaborated on what the steel is specifically composed of. All we know is that it performs incredibly well in terms of consistent sharpness and clean cut. We recommend normal caution and care in relation to rust prevention on carbon steel knives.
It wouldn't be wrong to say that this is one of our absolute favourites!!
As always at Konosuke, the finish is top notch. A saya in magnolia wood is included for the knife.
| Brand/Series | Konosuke HD2 |
| Type | Petty |
| Forging and Steel | 1-layer Semi-Stainless |
| Grinding | 50/50 |
| Handle Type | Octagonal Chestnut |
| Stainless | NO! semi-stainless |
| Hardness | 61-62 |
Specs (May vary due to handmade) |
Length: 150mm. Height: mm. Weight: 72g. Width out of handle: 1.6mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
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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