Description & specifications
The Konosuke YW 210 mm Gyuto Shirogami 2 is an exceptional chef's knife that combines robustness with incredible sharpness. It is designed with a thicker handle, which gives a solid feel, while the ultra-thin grind behind the edge ensures an unbeatable cutting experience. The YW series is built in three layers with Shirogami 2 as the core steel, surrounded by stainless cladding and finished with an elegant kurouchi finish. The handle is made of burnt chestnut and buffalo horn, which gives both comfort and style. Shirogami 2, also known as White 2, is one of the purest carbon steels from Japan, which makes it possible to achieve an extremely sharp edge that is easy to maintain.
- Robust design with a thicker handle for a better grip
- Ultra-thin grind for an optimal cutting experience
- Made from Shirogami 2 carbon steel for extreme sharpness
- Elegant kurouchi finish for a stylish look
- Handle in burnt chestnut and buffalo horn for comfort and durability
- Ideal for slicing and chopping both meat and vegetables
| Brand/series | Konosuke/YW |
| Type | Gyuto/Chef's knife |
| Forging and steel | Shirogami 2 & stainless cladding |
| Grind | 50/50 |
| Handle type | Japanese D handle in burnt chestnut |
| Stainless | NO |
| Hardness | 62-63 |
| Length | 210mm |
| Height | 47mm |
| Weight | 138g |
| Width at the handle | 4.4mm |
To preserve the knife's sharpness and quality, it must never be washed in a dishwasher. Avoid cutting hard items such as bones, cartilage, frozen food and hard cheeses. Please note that the thin, hard metal can be brittle, so handle it with care.
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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