Description & specifications
This fantastic knife from Konosuke comes from Sanjo in Niigata with semi-stainless SLD tool steel at its core, which means it is easy to sharpen, retains sharpness for a long time, and will develop a patina, but does not rust as easily as carbon steel.
It features a beautiful kurouchi/nashiji finish as well as a polished edge, combined with Khii studio's fantastic ebony handle.
The blacksmith Takahiro Nihei is a craftsman from Fukushima Prefecture, he started his apprenticeship at Yoshikane Hamono in Sanjo in 2011 to develop his forging skills. He is well-trained in forging, sharpening, and engraving during his time in Sanjo, with exceptional attention to detail. In 2019, Takahiro started his own workshop in Fukushima City.
| Brand/Series | Konosuke Sumiiro |
| Type | Gyuto/Chef's Knife |
| 3 Layer SLD / Stainless Cladding |
|
| 50/50 | |
| Khii ebony/layered | |
| SEMI | |
| 64/65 |
|
Specs (May vary due to handmade) |
Length: 210mm. Height: 46mm. Weight: 164g. Width out of handle: 4.2 mm. |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in a dishwasher, as this removes sharpness and provokes rust attacks - 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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