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Konosuke Sakai HD2 | 240 Gyuto Knife
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 240 Gyuto Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut (no saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 231mm | Overall Length: 388mm | Blade Height: 49mm | Weight: 131g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 0.6
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen 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 Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 240 Gyuto Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut (no saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 231mm | Overall Length: 388mm | Blade Height: 49mm | Weight: 131g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 0.6
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen 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.
$131.40
Original: $438.00
-70%Konosuke Sakai HD2 | 240 Gyuto Knife—
$438.00
$131.40Description
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 240 Gyuto Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut (no saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 231mm | Overall Length: 388mm | Blade Height: 49mm | Weight: 131g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 0.6
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen 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.
