Description & specifications
The GS+ series from Konosuke in Sakai is a complete, delicious series of extremely high quality Japanese knives. The characteristics of these knives are first and foremost the lightness achieved by a blade that is ground quite thin, and add to that a top-class finish.
The blade is constructed of three layers of steel - a core of SLD, which is a high quality semi-stainless alloy, surrounded by one layer of softer stainless steel on each side. It is a relatively thin blade, which has fantastic cutting properties - understood in the sense that it feels very effortless to cut through items such as onions and carrots, and that you get a very nice cut.
To keep the knife sharp, it requires good maintenance. Preventatively, you can make sure to keep the blade clean and make sure that various liquids from meat, vegetables and fruit are never allowed to sit on the blade - i.e. wipe the blade immediately after cutting with the knife. Next, a knife like this should preferably be sharpened on a flat wet stone if it is to last as long as possible.
| Brand/series | Konosuke GS+ |
| Type | Petty |
| Forging and steel | 3 layers semi-stainless |
| Grinding | 50/50 |
| Handle type | Octagonal Laurel |
| Stainless steel | No! semi-stainless |
| Hardness | 61-62 |
| Specs |
Length: 150mm. Height: 26mm. Weight: 67g. Width out of the handle: 1.6mm. |
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. As our knives are handmade, please expect that the measurements given are approximate and may therefore vary slightly.
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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