This knife is a custom sized gyuto made exclusively for CKTG by Konosuke. The knife is extra tall and made with SLD semi stainless steel. The knife has a very nice yew octagonal handle with ebony ferrule. Here are the specs:
As always,incredibly fast shipping. The box housing the knife is certainly the nicest of any I’ve previously purchased; this continues to the cardboard sheath for the knife. The fit and finish on the knife is astonishing. Absolutely perfect sharpening job (sharpest OOTB edge I’ve ever experienced),rounding of the spine was subtle,and the handle looked almost like it wasn’t made of wood (in a good way). The height and profile of the blade are perfect for me,and the edge retention is superb.
I was very surprised at how light-weight it is; even with the taller/thicker blade,it still performs like a laser.
This is the perfect knife for me,hands down.
This knife is amazing. I researched various brands and styles for a long time to make sure I made the right choice,and after using it for about a month - in a restaurant setting - I believe I did. I donít think I would recommend it as an everyday,home-kitchen knife (although it is gorgeous and so easy to use with the edge sharpness and retention),simply because of the size,but in a restaurant - definitely! I enjoy the XL because of the height...seems more proportional. So,highly recommended. This is a fabulous knife!
By: Nicholas Miller
Wonderful addition to the home knifes.
Love the grind finish,easy to sharpen and beautiful knife.
Much handier and easier to use than my smaller (203 mm) Victorinox Fibrox Chef Knife. As an example,after thinning and sharpening,to consistently cut paper thin slices with the Victorinox,I have to really focus on doing everything just right. With the SLD,paper thin slices are as easy as 1/4 inch slices.
Also,the SLDís profile give a very predictable cutting action and works with any cutting technique.
Knife length is a personal thing. Iím very happy with the SLD as an everyday,home-kitchen knife in my small kitchen.
I expected the SLDís sharpness to be a revelation. How well the knife works in my hand,and consequently safer,is the bigger plus.
By: Ian Rogers
The knife performs well in a professional kitchen. Tested on all sections from food prep,fish etc.
Test One : cut blue cheese,didn’t stick to blade and easy release.
Test two : finely chop onion. scary sharp blade.
Test three : after 3 weeks of pro use. I did notice some minor chips on the blade.
Sharpen on diamond stone 1000 grit^,2000 shapton^,Belgian blue stone 4000 grit,Belgian yellow coticule 6000 grit and then chromium oxide on balsa wood(20,000 + grit) and blue jeans strop.
Came out razor sharp.
I would recommend buy a Richmond/Konosuke SLD.
Konosuke own brand of SLD with acid etch sell for $400 - $500. So,a great saving from Richmond.