At a featherlight weight for its size, this 240mm gyuto from Konosuke earns the laser label honestly, with an unbelievably thin grind and a razor sharp out of box edge that glides through produce with very little resistance. The handle is a finely finished ho wood with a buffalo horn ferrule, a more traditional pairing than the ebony or laurel options also available at CKTG.
The subtly convex blade carries real elegance in both its curvature and its performance, gliding cleanly through a soft tomato or other produce with very little effort. The core is HD2 semi stainless steel, hardened to about 61 HRC, which keeps the knife impressively thin while staying easier to maintain than a fully reactive carbon steel. Konosuke installs the handle with a small intentional gap at the machi, exposing the shoulders in what is known as Tokyo style, an intentional traditional detail rather than a flaw.
What Customers Are Saying:One longtime owner calls this the best gyuto they have used after years of trying others, praising how easily it sharpens, how long it holds an edge, and how well it handles everything from fruit to vegetables to protein prep, though they still reach for a beefier knife for genuinely hard ingredients like kabocha squash. Another reviewer, more used to a heavier carbon workhorse and a dedicated detail knife, describes this gyuto as delicate and still finding its place in their rotation, but calls it close to perfect for precision work and a knife that rewards good technique.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
The subtly convex blade carries real elegance in both its curvature and its performance, gliding cleanly through a soft tomato or other produce with very little effort. The core is HD2 semi stainless steel, hardened to about 61 HRC, which keeps the knife impressively thin while staying easier to maintain than a fully reactive carbon steel. Konosuke installs the handle with a small intentional gap at the machi, exposing the shoulders in what is known as Tokyo style, an intentional traditional detail rather than a flaw.
What Customers Are Saying:One longtime owner calls this the best gyuto they have used after years of trying others, praising how easily it sharpens, how long it holds an edge, and how well it handles everything from fruit to vegetables to protein prep, though they still reach for a beefier knife for genuinely hard ingredients like kabocha squash. Another reviewer, more used to a heavier carbon workhorse and a dedicated detail knife, describes this gyuto as delicate and still finding its place in their rotation, but calls it close to perfect for precision work and a knife that rewards good technique.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
- Maker: Konosuke
- Location: Sakai, Japan
- Construction: Mono Steel
- Edge Steel: HD2 Semi-Stainless Steel
- HRC: 61
- Edge Grind: 50/50
- Machi: Gapped, Tokyo Style
- Handle: Ho Octagonal
- Ferrule: Buffalo Horn
- Weight: 4.6 oz (132 g)
- Blade Length: 233 mm
- Total Length: 390 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height at Base: 49 mm
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Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) the consummate gyutoPosted By: michael kelly
17 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
17 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
This thing makes scalpels feel clumsy. Posted By: C - verified customer
16 people found this review helpful
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.
16 people found this review helpful
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.
