The HD line from Konosuke is made from proprietary semi-stainless steel to provide that extra protection from discoloration. Care does need to be taken to prevent rusting, but these knives take on a great patina which will also help to curb discoloration. This is a 240mm Kiritsuke/Gyuto hybrid from Konosuke. This is one of the most popular lengths amongst our professional cooks. This knife requires an adjustment in cutting technique as compared to a western-style knife or even a regular Gyuto due to the almost flat cutting edge. You will need to use more of a push or pull cutting technique to get the most from this knife. Unlike a traditional Kiritsuke, this knife is double beveled with a 50/50 edge. Heat-treated to an HRC of 61, these blades are attached to an octagonal Ebony wood handle with a blonde Buffalo horn ferrule. As with all of our Konosuke knives, this comes with the option of a Saya.
This is a great knife. I have a few other Konosuke and love all of them. The only reason it is 4 stars and not 5 is because of the shape. I was curious about it and do use a more Japanese style push-cut technique than the traditional Western style of cutting,but I wish the knife profile became a little more narrow toward the tip and I wish the angle on the tip were a bit smoother. The F&F and steel are excellent as well as the saya. This knife takes a great edge and holds it well. I love it for the hybrid knife it is,but it could be a better knife. I still recommend it if you are looking for something different than a standard gyuto.