The 270mm version of the Konosuke Swedish Stainless gyuto is the choice for cooks who want real reach on the board - the extra length over the 240mm makes a meaningful difference during extended slicing sessions and when working through larger proteins. Like the 240mm, this is made by Ashi Hamono in Sakai to Konosuke specifications, with the same laser-thin Swedish stainless mono steel construction.
This version comes with a western black pakka wood handle rather than the octagonal ho wood found on the 240mm, giving it a different grip character that suits cooks who prefer a western-style handle on their longer knives. At 273mm blade length and 52mm tall it is a serious tool, and the mono steel construction keeps the grind even from heel to tip. Konosuke intentionally leaves a small gap between the handle and machi as a traditional aesthetic choice - this is by design.
What Customers Are Saying: One reviewer who already owned the 240mm wa-handle version bought this 270mm western version to compare. They call both phenomenal knives and describe them as easily the elite cutters in their collection, noting the grind is very consistent, fit and finish excellent, and the knives perform like lasers without being delicate. Food release is also praised specifically.
Care Instructions: Swedish stainless is a low maintenance steel. Hand wash and dry the blade after each use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use quality water stones when it is time to sharpen.
This version comes with a western black pakka wood handle rather than the octagonal ho wood found on the 240mm, giving it a different grip character that suits cooks who prefer a western-style handle on their longer knives. At 273mm blade length and 52mm tall it is a serious tool, and the mono steel construction keeps the grind even from heel to tip. Konosuke intentionally leaves a small gap between the handle and machi as a traditional aesthetic choice - this is by design.
What Customers Are Saying: One reviewer who already owned the 240mm wa-handle version bought this 270mm western version to compare. They call both phenomenal knives and describe them as easily the elite cutters in their collection, noting the grind is very consistent, fit and finish excellent, and the knives perform like lasers without being delicate. Food release is also praised specifically.
Care Instructions: Swedish stainless is a low maintenance steel. Hand wash and dry the blade after each use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use quality water stones when it is time to sharpen.
- Location: Sakai, Japan
- Made by: Ashi Hamono (Konosuke Specifications)
- Knife Type: Gyuto
- Steel Type: Swedish Stainless
- Handle Type: Western, Black Pakka Wood
- Construction: Mono-Steel
- Blade Grind: Even, 50/50
- Note: Gap between handle and machi is intentional - a traditional aesthetic choice
- Weight: 8.1 oz (232 g)
- Blade Length: 273 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 2.4 mm
- Blade Height: 52 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Elite , November 4, 2025Posted By: JAY
Bought a 240MM Swedish with the WA handle and I was blown away by its performance and ended up buying this 270MM Western as well. I now own 3 Ashi made knives one being a Hitohira Ashi 270mm in White #2. All three are phenomenal knives, easily the elite cutters in my collection. Grind is very consistent, amazing fit and finish. These knives perform like lasers without being delicate. Food release is also great. If you haven't experience an Ashi(these are Ashi made knives), then you owe it to yourself and try one.
Bought a 240MM Swedish with the WA handle and I was blown away by its performance and ended up buying this 270MM Western as well. I now own 3 Ashi made knives one being a Hitohira Ashi 270mm in White #2. All three are phenomenal knives, easily the elite cutters in my collection. Grind is very consistent, amazing fit and finish. These knives perform like lasers without being delicate. Food release is also great. If you haven't experience an Ashi(these are Ashi made knives), then you owe it to yourself and try one.
