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

Konosuke HD2 Gyuto 240mm

Item #: KHD2-G240

Average Customer Rating:
(5 out of 5 based on 2 reviews)

Read Reviews | Write a Review
Our Price: $319.00
Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.

The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.

Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.

Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD2 Mono Steel Construction
  • 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: 236mm
  • Weight: 4.8 oz (136g)
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Please note Konosuke intentionally gaps handle and machi for aesthetics
  • Edge: 50/50

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    Customer Reviews


    2 review(s) WRITE A REVIEW (Reviews are subject to approval)
      the consummate gyuto
    Posted By: michael kelly
    1 people found this review helpful

    this is a superior laser gyuto. It sharpens easily and takes an exquisite edge, holding it long and well. The HDII 240mm takes on all fruit, veg. & protein prep with panache. For hard stuff, like kabocha or hubbard squash, I use my Richmond ultimatum 245mm S30V---no prob.. The best yet after years of use and many others tried. Thank you Mark & Susan

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      This thing makes scalpels feel clumsy.
    Posted By: C - verified customer

    Not sure this will take over as my primary knife. I'm attached to a beefier Masahiro carbon as a workhorse and a Takeda for detail. Still getting used to to this -- it feels very delicate. But for precision work, this is pretty well perfect. It really rewards good technique.

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