The HD line from Konosuke has the same dimensions as the White #2 line, but 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 240mm Gyuto is the most popular sized knife amongst professional cooks. It provides the perfect length when cutting large amounts of produce or meats. It is the all-around multi-tasking blade and great for so many jobs. Heat-treated to an HRC of 61, these blades are attached to 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.
If You are only going to own 1 knife in Your kitchen,THIS IS IT! Konosuke HD steel is easy to sharpen & keeps a great edge. I find it gets as sharp as White #2 (not WS#1),keeps an edge almost as good as Blue steels. Thiss knife is very thin and thus light weight in Your hands. But the best thing is it virtually carefree - doesn’t stain or rust like most carbons. If You are like me and own Several knives,than You should at least buy one in the Konosuke HD line to add to Your collection as You will find Yourself using more than You would imagine - I own 4 HDs even though I prefer the Konosuke Fujiyama series in White steel #1,but with the HD line there is much less care & no rust/stain worries.
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