The Nashiji line gives the GS+ construction a different surface character without changing what the knife does at the edge. The core is the same GS+ semi-stainless steel at 61-62 HRC, the spine is the same 2mm throughout, and the san mai construction and laser geometry are the same as the polished GS+ line. What changes is the cladding finish - a nashiji (pear skin) texture that gives the blade face a fine, dimpled surface rather than a plain polish, contributing to food release and giving the knife a quieter, more tactile visual quality. The handle shifts from Khii chestnut to Khii laurel - a cooler-toned wood that suits the matte aesthetic of the nashiji finish. Both lines share the Tokyo-style machi gap at the choil, a design detail borrowed from traditional Japanese sword construction where the gap accommodated the tsuba (hilt guard).
The 210mm gyuto (Japanese all-purpose chef knife), with a 200mm actual blade length and weighing 158g, is the most versatile knife in the Nashiji lineup. The 2mm spine and GS+ core produce the laser geometry that the GS+ line is known for - thin enough to move through produce and proteins with minimal resistance, light enough to stay comfortable through extended sessions, and balanced at the pinch grip in a way that makes the blade feel lighter than the spec suggests. The nashiji cladding surface reduces suction against cut vegetables and gives the knife a handmade tactility that the plain-polished version lacks. The Khii laurel octagonal handle has no ferrule and sits well in both pinch and handle grip.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
The 210mm gyuto (Japanese all-purpose chef knife), with a 200mm actual blade length and weighing 158g, is the most versatile knife in the Nashiji lineup. The 2mm spine and GS+ core produce the laser geometry that the GS+ line is known for - thin enough to move through produce and proteins with minimal resistance, light enough to stay comfortable through extended sessions, and balanced at the pinch grip in a way that makes the blade feel lighter than the spec suggests. The nashiji cladding surface reduces suction against cut vegetables and gives the knife a handmade tactility that the plain-polished version lacks. The Khii laurel octagonal handle has no ferrule and sits well in both pinch and handle grip.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
- Maker: Konosuke
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: GS+ Semi Stainless
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- HRC: 61-62
- Handle: Khii Laurel Octagonal
- Ferrule: None - Tokyo Style Machi Gap
- Weight: 5.5 oz (158 g)
- Blade Length: 200 mm
- Total Length: 357 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm
