Description & specifications
From Konosuke's HD2 series, we now have this magnificent 30cm sujihiki for the shop.
There should be no doubt that Konosuke in particular is synonymous with quality, good craftsmanship and eminent sharpness. This knife belongs to the HD2 family, which over the years has gained traction on the global market as one of the most recognized series available.
The steel in the HD2 knives is simply called HD2 and is semi-stainless. This means that it is very rust-resistant for a carbon steel knife, but you still have to work with it as if it were a knife made of, for example, blue steel. So it should be washed and dried every time you put it down - unless you are good friends with patina.
A sujihiki is also known as a slicer, and it should be used for exactly what the name suggests. Cutting nice slices of meat and fish - or even salt-baked celery. The length of the knife means that you only need one long stroke to get through your subject. Here, the sublime sharpness of the HD2 knives also helps to that extent.
| Brand/Series | Konosuke HD2 |
| Type | Sujihiki / Slicer |
| Forging and steel | Mono-steel - HD2 |
| Grinding | 50/50 |
| Handle type | Octagonal Ebony with Laurel Ferrule |
| Stainless | No! Semi-stainless |
| Hardness | 61-62 |
| Specs | Length: 300mm. Height: mm. Weight: g. Width out of handle: mm. |
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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