Description & specifications
One of Konosuke's sanjo series that comes out thicker from the handle which gives a feeling of robustness, but which is still ground ultra thin behind the egg and therefore has one of the best cutting experiences we know.
The YW series is built in 3 layers with Shirogami 2 as core steel, surrounded by stainless cladding. They are finished with a beautiful kurouchi finish on the top of the blade. The handle is a Japanese D shank made of burnt chestnut and buffalo horn.
Shirogami 2 or White 2 is a carbon steel, and is in the category of so-called white steel, and Shirogami 2 is the second hardest of these alloys. Shirogami 2 is among the purest carbon steels from Japan, and for this reason it can be incredibly sharp, and is very easy to sharpen.
This knife is a gyuto, which is also popularly just called a chef's knife. This is 24 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Konosuke/YW |
| Type | Gyuto/Chef's knife |
| Shirogami 2 & Stainless Cladding | |
| 50/50 | |
| Japanese D Handle in Burnt Chestnut | |
| NO | |
| 62-63 | |
Specs (May vary slightly because the knife is handmade) |
Length: 240mm. Height: 50mm. Weight: 169g. Width out of the handle: 4.5mm. |
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
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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