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 chef's knife is a versatile knife that is suitable for cutting, chopping and slicing both meat and vegetables - and it does this with ease. This is partly because the steel it is forged from can be sharpened very sharply, but even more important is that the entire knife is ground ground quite thin, which is also the reason why it is so light. A thin, sharp blade has good cutting properties - but of course this also means that you must refrain from cutting anything with bones in it, and generally things that are so hard that they could risk damaging the knife edge. It could, in addition to bones and bones, be hard cheeses and frozen items.
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 |
Chef's knife |
|
Forging and steel
|
3 layers semi-stainless
|
|
Grinding
|
50/50 |
|
Handle type
|
Octagonal Laurel
|
|
Stainless steel
|
No! Semi-rustfi |
|
Hardness
|
61-62
|
|
Specs |
Length: 210mm.
Height: 47mm.
Weight: 107g.
Width out of the handle: 2mm.
|
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.
