Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.Maker: Konosuke
Location: Sakai, Japan
Weight: 4.7 oz (133 g)
Edge Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Laurel Wood Octagonal
Machi: Gapped Machi
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.
