We are very impressed with the updated GS+ line of knives from Konosuke. They are now improved in almost all aspects of construction, finish, and metallurgy. The basic semi stainless steel GS core is now heat treated to a higher HRC rating of 61-62. The grinds have been made smoother and the overall fit and finish taken to a new level. As before, the core is clad with a softer stainless layer which protects and strengthens the blade. It also makes for much easier maintenance.
We asked Konosuke to give us their rendition of the classic French profile. Togatta means “pointed”. This is their answer to that request. And we think they nailed it! The classic long, thin blade is akin to a cross between a sujihiki
and a gyuto
, and as such can perform many cutting and slicing tasks around the kitchen. It is a true laser, boasting a thin 2.2mm spine at the heel and a behind-the-edge grind that will split atoms. It has an edge profile that is more rocker than pusher but it will find favor with both styles of users. The tip, in particular, is a formidable kitchen weapon.
Coupled to a beautiful ho wood handle and buffalo horn ferrule, this fine knife would be a wonderful addition to your knife arsenal. Sleek, sharp, and made to the highest standards, the Konosuke KS GS+ Gyuto
is destined to become a classic in its own right. The felt protector is a better fit than a saya. The handle and blade have a small machi (gap) that is nicknamed Tokyo Style.
Location: Sakai, Japan
Construction: San Mai
Cladding: Semi Stainless
Edge Steel: GS+
Edge Grind: Even
Weight: 4.8oz/ 135g
Edge Length: 233 mm
Overall Length: 385 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 46.89 mm
The video shows the old handle. Please trust the photos.