Few knife makers in Japan have a reputation as consistent or as hard-earned as Konosuke. Based in Sakai - a city that has been producing edged tools for over six centuries - Konosuke works at the refined end of the market, producing knives where the fit and finish, the steel selection, and the grind geometry all reflect a standard that more expensive knives sometimes fail to meet. The Swedish Stainless line is built around a straightforward premise: take a premium stainless steel, grind it to a laser-thin profile, and finish it to a level that justifies the name on the blade.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.
Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.
Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.
- Maker: Konosuke
- Location: Sakai, Japan
- Steel: Swedish Stainless
- HRC: 61
- Grind: Even, Laser Thin
- Handle: Octagonal Ho Wood
- Ferrule: Buffalo Horn
- Weight: 4.6 oz (130g)
- Blade Length: 210mm
- Total Length: 360mm
- Spine Thickness at Base: 2.1mm
- Blade Height: 48mm
