One of Konosuke's sanjo series that comes out thicker from the handle which gives a feeling of robustness, but which is still ground ultra thin behind the egg and therefore has one of the best cutting experiences we know.
The YW series is built in 3 layers with Shirogami 2 as core steel, surrounded by stainless cladding. They are finished with a beautiful kurouchi finish on the top of the blade. The handle is a Japanese D shank made of burnt chestnut and buffalo horn.
Shirogami 2 or White 2 is a carbon steel, and is in the category of so-called white steel, and Shirogami 2 is the second hardest of these alloys. Shirogami 2 is among the purest carbon steels from Japan, and for this reason it can be incredibly sharp, and is very easy to sharpen.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 24 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series |
Konosuke/YW |
|
Type |
Gyuto/Chef's knife
|
|
Forging and steel
|
Shirogami 2 & Stainless Cladding |
|
Grinding
|
50/50 |
|
Handle type
|
Japanese D Handle in Burnt Chestnut |
|
Stainless steel
|
NO |
|
Hardness
|
62-63 |
|
Specs
(May vary slightly because the knife is handmade)
|
Length: 240mm.
Height: 50mm.
Weight: 169g.
Width out of the handle: 4.5mm.
|
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.
