Description & specifications
The GS+ series from Konosuke in Sakai is a complete, elegant series of Japanese knives of extremely high quality. 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 made 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 that has absolutely fantastic cutting properties - meaning that it feels very effortless to cut through items such as onions and carrots, and that you get a very neat cut.
Keeping the knife sharp requires good maintenance. As a preventative measure, you can make sure to keep the blade clean and ensure that various liquids from meat, vegetables and fruit are never allowed to sit on the blade - i.e. wipe the blade immediately after you have cut 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+ Nashiji |
| Type | Chef's knife |
|
|
3 layers semi-stainless |
|
|
50/50 |
|
|
Octagonal Laurel |
|
|
No! Semi-rustic |
|
|
61-62 |
|
|
Length: 240mm. Height: 49mm. Weight: Width out of the handle: 2mm. |
Foodgear always advises against cutting into any kind of bone or frozen goods. Knives should not be washed in the dishwasher as this will remove sharpness and provoke 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.
We are proud suppliers to
