Konosuke Regular White #2 Series. This series differs from the Fujiyama White #2 based on the forging process and the blacksmith that performs the work. These still use Hitachi White #2 steel and have a lower price than the Fujiyama series. They are also much thinner and are nick named lasers. The 240 is an excellent knife length for a wide variety of tasks and makes a good line knife.
I bought this knife for all around home Sushi preparation this suji has been a dream come true.
I’ve wanted to try a suji for sometime now and figure that since I really like Kono so much I’d go with them. For the price and performance they are very hard to beat. Out of the box is one of the best edge you’ll get. Normally I’ll take most new knives to the stone’s when I first get them,but kono’s I’ll use at work no problem. Very light at only 3 ounces and very nimble. Only thing would stay away from are the very hard things like squash,but I’ve taken mine to carrots and had no problem. And the usual great service from Mark.
By: Sherwin,Restaurant Amuse
Great sujihiki for its price and makes clean,precise work of any slicing duty- ranging from finely chopping & chiffonade of herbs,to sashimi-standard fish work.
This is a must-have addition to a pro-kit if you can’t obtain the Kono HD line and are on a budget but are looking for something higher up than a Fujiwara.
One thing to note is that when you begin using it,the patina takes a while to come. You may even get confused and think Mark sent you a HD suji by mistake but no! It’s a great looker for a carbon sujihiki! But when the patina comes,it comes fast.
No issues with slicing lemons and acidic produce. But apparently,regular slicing with raw fish and beef delivers a beautiful metallic blue patina!