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Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife
From industry leaders, Konosuke Sakai, the semi-stainless GS+ core and stainless cladding make for the perfect entry into carbon steel, or Japanese knives as a whole. Thicker than their other lines, but still thin enough behind the edge for better initial cut-feel.
- Konosuke Sakai Japanese Knife
- 210mm Gyuto Knife
- Nashiji Finish - Looks more silver than black in most light
- GS+ Semi-Stainless Steel Core
- Stainless Cladding
- HRC - 61-62
- Mono Khii Laurel Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Edge Length: 199mm | Overall Length: 356mm | Blade Height: 47mm | Weight: 157g
- Blade Thickness: (A) 2.4 (B) 2.2 (C) 0.9
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
Japanese Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
From industry leaders, Konosuke Sakai, the semi-stainless GS+ core and stainless cladding make for the perfect entry into carbon steel, or Japanese knives as a whole. Thicker than their other lines, but still thin enough behind the edge for better initial cut-feel.
- Konosuke Sakai Japanese Knife
- 210mm Gyuto Knife
- Nashiji Finish - Looks more silver than black in most light
- GS+ Semi-Stainless Steel Core
- Stainless Cladding
- HRC - 61-62
- Mono Khii Laurel Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Edge Length: 199mm | Overall Length: 356mm | Blade Height: 47mm | Weight: 157g
- Blade Thickness: (A) 2.4 (B) 2.2 (C) 0.9
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
Japanese Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
$94.20
Original: $314.00
-70%Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife—
$314.00
$94.20Description
From industry leaders, Konosuke Sakai, the semi-stainless GS+ core and stainless cladding make for the perfect entry into carbon steel, or Japanese knives as a whole. Thicker than their other lines, but still thin enough behind the edge for better initial cut-feel.
- Konosuke Sakai Japanese Knife
- 210mm Gyuto Knife
- Nashiji Finish - Looks more silver than black in most light
- GS+ Semi-Stainless Steel Core
- Stainless Cladding
- HRC - 61-62
- Mono Khii Laurel Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Edge Length: 199mm | Overall Length: 356mm | Blade Height: 47mm | Weight: 157g
- Blade Thickness: (A) 2.4 (B) 2.2 (C) 0.9
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
Japanese Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
