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We are proud to be able to announce a new line of knives made by one of our most popular and beloved suppliers, Konosuke Sakai. The Konosuke MM is a fitting addition to this renowned maker’s catalog of kitchen knives.
The MM is a hammer forged knife using Blue #2 high carbon steel as the inner core with a layer of soft iron as the cladding. It is applied in the common san-mai style so that the Blue steel core at both the spine and edge is left exposed. The outer layer is given a very subtle and restrained hairline finish. Of course, the combination of high carbon steel and soft iron will require a careful maintenance regime to prevent corrosion. The blade face is adorned with some fine hand engraved kanji by master engraver Mr. Kawamura.
The 210mm gyuto is the mid-sized knife in this gyuto lineup. It is a perfect tool for almost every cutting, slicing and chopping task in the kitchen, be it large or small. The actual blade length, like many knives from Konosuke, runs short at about 201mm. This is matched to a relatively tall blade height of 47mm. Spine thickness is a thin 2.75mm at the heel.
The blade is coupled to a wonderfully executed traditional octagonal handle made from ebony. The MM gyuto 210mm is a class act all the way and one we know will prove to be very popular with our customers. We recommend a felt protector for this knife. Our A saya is too tight and the B too loose.Maker: Konosuke
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Hairline
Handle: Octagonal Ebony
Engraving: Hand Engraved by Mr. Kawamura
Length: 201mm
Height: 47mm
Weight: 5.3oz
Spine Thickness: 2.75mm
The MM is a hammer forged knife using Blue #2 high carbon steel as the inner core with a layer of soft iron as the cladding. It is applied in the common san-mai style so that the Blue steel core at both the spine and edge is left exposed. The outer layer is given a very subtle and restrained hairline finish. Of course, the combination of high carbon steel and soft iron will require a careful maintenance regime to prevent corrosion. The blade face is adorned with some fine hand engraved kanji by master engraver Mr. Kawamura.
The 210mm gyuto is the mid-sized knife in this gyuto lineup. It is a perfect tool for almost every cutting, slicing and chopping task in the kitchen, be it large or small. The actual blade length, like many knives from Konosuke, runs short at about 201mm. This is matched to a relatively tall blade height of 47mm. Spine thickness is a thin 2.75mm at the heel.
The blade is coupled to a wonderfully executed traditional octagonal handle made from ebony. The MM gyuto 210mm is a class act all the way and one we know will prove to be very popular with our customers. We recommend a felt protector for this knife. Our A saya is too tight and the B too loose.
Product Reviews
Very, very nice middleweight, January 24, 2020Posted By: Alan Frascoia
I’m a home cook and no authority but I’ve tried about a dozen or so gyutos and as primarily a push-pull cutter and chopper I’m pretty happy with this one. It was 6-7/10 sharp out of the box, fit and finish were otherwise 10/10 -enough to make me hesitant about using it knowing that it is pretty reactive and it would never again look new. For me, this is a great shape, with a serious flat spot and a thin, agile tip. I have it’s “240” big sister, which blew me away with its grind
and edge taking (I’m a 4/10 sharpener on a good day and that knife chops through pepper skin effortlessly) and this one is only that much more svelte. It’s small enough to use in hand like a big petty and big enough that julienning a half dozen root vegetables for slaw didn’t make me reach for another knife. After about 2 hours of use it needed a strop on leather but the edge came right back. I’m looking forward to sharpening it up to the same level as the 240 soon. Drawbacks for me are the reactivity -but I’m still new to reactive knives- and kind of marginal food release. Overall, it feels like a middleweight, cuts more like a laser. I sold a bunch of knives off after adding this one, but I’d snag an MM in 270 if I got a chance, and probably a petty and a nakiri if they offered one.
I’m a home cook and no authority but I’ve tried about a dozen or so gyutos and as primarily a push-pull cutter and chopper I’m pretty happy with this one. It was 6-7/10 sharp out of the box, fit and finish were otherwise 10/10 -enough to make me hesitant about using it knowing that it is pretty reactive and it would never again look new. For me, this is a great shape, with a serious flat spot and a thin, agile tip. I have it’s “240” big sister, which blew me away with its grind
and edge taking (I’m a 4/10 sharpener on a good day and that knife chops through pepper skin effortlessly) and this one is only that much more svelte. It’s small enough to use in hand like a big petty and big enough that julienning a half dozen root vegetables for slaw didn’t make me reach for another knife. After about 2 hours of use it needed a strop on leather but the edge came right back. I’m looking forward to sharpening it up to the same level as the 240 soon. Drawbacks for me are the reactivity -but I’m still new to reactive knives- and kind of marginal food release. Overall, it feels like a middleweight, cuts more like a laser. I sold a bunch of knives off after adding this one, but I’d snag an MM in 270 if I got a chance, and probably a petty and a nakiri if they offered one.
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