These Konosuke Nashiji 210mm gyutos arrived with very minor surface scratches in the nashiji (pear skin) finish - cosmetic only, with no effect whatsoever on the blade geometry, edge, or performance. Konosuke acknowledged the imperfection with a modest discount, and we are passing the full savings directly to you. If cosmetic perfection matters less to you than owning one of the finest laser gyutos made in Japan at a reduced price, this is a rare opportunity.
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 (Japan's 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
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 (Japan's 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.
