Description & specifications
The Konosuke BY 225 mm Gyuto Aogami 1 - Ebony is an exclusive Japanese chef's knife, handcrafted in Sakai by some of Japan's most experienced blacksmiths. The core of Aogami #1 (Blue 1) carbon steel, enveloped in soft iron, ensures an extremely sharp and durable edge, while the elegant octagonal ebony handle provides a secure and comfortable grip. The extra height at the heel offers improved knuckle clearance, making the knife ideal for both precision work and larger tasks. The advanced grind allows the knife to glide effortlessly through even the most demanding ingredients. Perfect for professional chefs and enthusiasts seeking the best in Japanese chef's knives.
- Handcrafted in Sakai, Japan by experienced blacksmiths
- Core of Aogami #1 (Blue 1) carbon steel for maximum sharpness
- 3-layer construction with soft iron for strength and balance
- Extra height at the heel for better knuckle clearance
- Extremely thin grind for easy and precise cutting
- Octagonal ebony handle for comfort and elegance
| Type | Gyuto/Chef's Knife |
| Forging and Steel | 3 layers - Blue #1 (Aogami 1) carbon steel and soft iron |
| Sharpening | 50/50 |
| Handle Type | Octagonal ebony |
| Stainless | No |
| Hardness | 64-65 HRC |
| Handle Material | Ebony |
| Length | 225 mm |
| Height | 52 mm |
| Weight | 192 g |
| Width from Handle | 3.1 mm |
The knife should be hand-washed and thoroughly dried after use to avoid rust and discoloration. Store it dry and safe, preferably in a knife holder or on a magnetic strip. Avoid cutting frozen foods, bones, or hard materials, as this may damage the edge. Always use a wooden or plastic cutting board to maintain sharpness.
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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