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Konosuke HD2 Gyuto Ho 240mm
Konosuke HD2 Gyuto Ho 240mm Konosuke HD2 Gyuto Ho 240mmKonosuke HD2 Gyuto Ho 240mm
Konosuke HD2 Gyuto Ho 240mm Konosuke HD2 Gyuto Ho 240mmKonosuke HD2 Gyuto Ho 240mm

Konosuke HD2 Gyuto Ho 240mm

Item #: Konosuke HD Wa-Gyuto Ho 240mm
Our Price: $268.00
Availability: Usually ships the same business day
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This Konosuke 240mm HD2 Gyuto is our top selling gyuto on the site. It is an iconic blade that is laser thin, great performing and holds an edge extremely well. Check the video below of it cutting a tomato. It went viral and currently has over 2.5 million views!

  • Height above heel= 48.3mm
  • Spine thickness at heel= 2.3mm
  • Spine at middle of blade= 1.75mm
  • Spine 1cm from tip= .65mm
  • Blade length heel to tip= 235.9mm
  • Weight= 4.8 Ounces or 136g
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Edge: 50/50
    Product Videos
  • Customer Reviews
    Average rating is 4.7
    4.0
    By:  Ryan
    San Angelo,TX
    I have a lot of Japanese knives and this is by far the most impressive cutter due to the geometry and edge,but mainly the geometry. Noticeably thinner than a Tadatsuna INOX with better edge retention. The geometry is superb and the fit and finish is excellent although I don’t find the handle all that attractive but the saya is great. The steel qualities are comparable to the Ichimonji TKC,although the HD steel seems to be finer grained like white steel and produces a very refined edge. The TKC tends to have a more toothy edge which makes it better for slicing beef. The HD is awesome for cutting vegetables like onions and carrots that cause other knives to wedge. The edge holding is good but not stellar if used on poly boards. It must be used with a light hand but touches up easily on a 5K stone and also responds well to steeling. All around great knife,really good as a line knife,but not quite a workhorse. Mine is sharpened 80/20 at about 10-12 degrees.
    0.3
    5.0
    By:  Chris
    Milwaukee,WI
    Even expecting this to be thin and light,I was still in awe at just how light it really is. The 240 really feels like a 210. If you use a 240 regularly,maybe stepping to the 270 wouldn’t be a terrible idea. Many people talked of the handle being smallish. I find it very comfortable. I like the octagon/ round hybrid; and it seems a perfect size for the weight. Its actually about the same size as my 240 Takeda,which is a much larger knife. OOTB edge is good; not stellar. takes a little work to achieve a great edge,but does get exceedingly sharp. Have used it exclusively for several days on the line,and has maintianed it edge well,with occassional stropping only. The spine is nicely rounded,but not the choil,which is an easy fix. This knife has lived up to all my expectations 99.99% Thanks again,Mark! Great transaction as usual!
    0.3
    4.0
    By:  Jeff Schriner
    Louisville KY
    This is one of the commonly hailed "laser" knives. Its a very thin chef’s knife. Superb fit and finish. Its comes very sharp but the edge is not a fine edge and you will not truly see the benefit of this superb knife unless you put this knife to some fine Japanese Waterstones. The geometry of this knife is very similar to a Suisin Honyaki and a Tadatsuna. This is a superb chef knife if you like em’ thin. Great buy for the money! The Saya it comes with is OK...about average as Japanese Saya’s go.
    0.3
    5.0
    By:  Shaun
    Abita Springs,La
    My first laser,and now one of my favorite all-time knives. This knife will get screaming sharp,more so than anything I've used. The steel is very fine grained.

    The handle fits your hand great,the knife is super light,super thin,and super sharp OOTB. Only needed to be stropped. It holds its edge better than most stainless knives I've used but gets much sharper. I heard things about these knives; now I see what all the fuss is about!
    0.3
    5.0
    By:  thombrogan
    NH
    The 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 knife block to my hand. Don't love that I cackle maniacally 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).
    0.3
    5.0
    By:  Dave
    NH
    I’d been looking for months at all these thin blades,and couldn’t pull the trigger on any of them because of my uncertainties that they would hold up in a professional kitchen. This knife had many good reviews,and I’ve always been on to baby my knives somewhat anyways,so I took the plunge. First night with it at work,after using it through an 8 hour shift,I saw tomato relish on the list for the next morning. I stuck around and diced 2 cases of tomatoes in about 35 minutes with this bad boy,and I could still give my arm a decent shave after. Knife is very thin,and almost too light for my taste. It really feels like there’s nothing in my hand at all. My only complaint is that I went with the 240mm instead of the 270 :P
    0.3
    5.0
    By:  Roger
    Greensboro,NC
    This HD impresses me more than I thought. It’s just as light and sharpe as its White #2 steel cousin. I haven’t had to sharpen it yet,so I don’t know if it will be comparable to the White #2 steel version.
    0.3
    4.0
    By:  YV
    Washington,DC
    Shipping was ridiculously fast,as always. Ordered on Monday,it was here on Wednesday. The knife: Ultra sharp,ultra thin. The first thing I cut with it was a Russet potato and it glided right through without any the usual "crack" you hear with other knives. I am using the OOTB edge so no experience with it on stones or with a different edge. The things stopping me from giving it five stars: It’s a bit too light. You’ll have to work the knife a little more,although the sharp edge definitely helps. Also,the blade is super thin so there is a slight slight amount of flex. I wouldn’t go smashing garlic with this thing,or any other action other than a cutting motion. It’s my go-to knife now.
    0.3
    5.0
    By:  David
    UK
    Great service from Mark/Chefs knives to Go (shame about UK customs!)and for the money a fantastic product. Fit and finish is excellent,cuts beautifully as well as being very light and nimble. Highly recommended!
    0.3
    5.0
    By:  Eric
    Geneva,Switzerland
    Sliced up some salmon sashimi today -- sliced through like butter.
    0.3
    4.0
    By:  Rado
    Minnesota
    The Koon HD 240mm is a fantastic knife! I have been using it solely for over a month and so far its performance has been outstanding. It is very thin (although I was expecting thinner for some reason),very light,and nimble. Its edge retention is great and it is very easy to sharpen. It also feels really nice on the waterstones. The reason I am giving it a 4 star is because I think this knife is slightly on the light side for my style of cutting but that is rather very subjective. The handle feels great Ė I feel that it has more grip when wet compared to the treated ones. It is rather light for my liking. The knife is also blade heavy so maybe opting out for aftermarket handle could balance the knife perfectly and add some needed weight. For the ones that wonder the knife does come little on the short side ~ 235mm. I have been using 240s and the difference in length is not noticable. Bottom line is that this knife is an outstanding performer and great value for the money. Mark,as usual,is top notch.
    0.3
    5.0
    By:  Elizabeth
    Cincinnati,OH
    I thought I had a sharp knife. Then I got the Konosuke. Wow. And I must say Chefknivestogo.com provided excellent service.
    0.3
    5.0
    By:  Todd G
    Maryland
    This knife cuts like a dream! It just slides right through all kinds of meats and veggies. My first laser,and my favorite knife,by far. Just a joy to use.
    0.3
    5.0
    By:  Josh
    Ohio
    Just got this knife today,it’s my first ever nice one. Although I can’t compare it to other japanese knives,the moderate amount of prep I did today was REALLY fun and the konosuke is probably 100,000 times better than the generic stainless I used to use. Get one or get a nicer one,and definitely get a saya.
    0.3
    5.0
    By:  Thomas Furtner
    Munich,Germany
    Wow,what a great knive! Due tue the thin blade it slides through the food. I did the tomato test after I had resharpened the knive with 1k,2k and 8k Stones it I needed only one half stroke without any force to cut it in the middle.
    0.3
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