Konosuke

Konosuke YW 240mm Gyuto Shirogami 2

kr.4.999,00

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.

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