Posted By: thombrogan
- verified customerThe Konosuke HD 240mm wa-gyuto combines many positive features sought after in an ultra-thin chef knife.
First off, its fit and finish are impeccable. I tried to pec, but it's got an evenly finished blade with completely eased choil and spine, a decent factory edge, and a great handle with waterbuffalo ferrules on both ends.
Second, this blade is thin. Thinned mine out more after a few uses, but it was waifer-thin right out of the box. Thin enough to be a laser or razor and make you hoot so loud you might get shot with a taser.
Third, and this ties in with the knife being thin, is it's light. Whether you call it 4.7 ounces or 133.4 grams, you will not be calling it heavy. Love the way it seemingly floats from my knifeblock to my hand. Don't love that I cackle maniacly when it happens - you're making it too easy for my to be creepy when using your knives, Mr. Kosuke.
Fourth - its steel is some sort of high-end alloy built. When first sharpening it feels weird (words fail to describe - I've heard been described as similar to sharpening glass or carbon steel, but both descriptions fall short), but it'll take an incredible edge with minimal stones (you don't need the most or even second most expensive stones you can afford).
The sum of these four points is a knife that is an unbridled pleasure to use on meats, veggies, and fruits that is perfect out of the box and perfecter when its owner adds his or her embellishments to its edge.
That Mark & Susan ship it really fast and allow the purchaser to choose whether or not a saya is needed (if you travel with the blade, a saya is a great idea, but if you know you explode like Dr. Frankenstein every time you use the knife and decide it should only be in one kitchen, a saya is overkill).
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