- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.
The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Mono Steel Construction
Height above heel: 48.3mm
Spine thickness at heel: 2.3mm
Spine at middle of blade: 1.75mm
Spine 1cm from tip: 65mm
Blade length heel to tip: 236mm
Weight: 4.8 oz (136g)
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Please note Konosuke intentionally gaps handle and machi for aesthetics
Edge: 50/50
The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.
Product Videos
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) the consummate gyutoPosted By: michael kelly
3 people found this review helpful
this is a superior laser gyuto. It sharpens easily and takes an exquisite edge, holding it long and well. The HDII 240mm takes on all fruit, veg. & protein prep with panache. For hard stuff, like kabocha or hubbard squash, I use my Richmond ultimatum 245mm S30V---no prob.. The best yet after years of use and many others tried. Thank you Mark & Susan
3 people found this review helpful
this is a superior laser gyuto. It sharpens easily and takes an exquisite edge, holding it long and well. The HDII 240mm takes on all fruit, veg. & protein prep with panache. For hard stuff, like kabocha or hubbard squash, I use my Richmond ultimatum 245mm S30V---no prob.. The best yet after years of use and many others tried. Thank you Mark & Susan
This thing makes scalpels feel clumsy. Posted By: C - verified customer
3 people found this review helpful
Not sure this will take over as my primary knife. I'm attached to a beefier Masahiro carbon as a workhorse and a Takeda for detail. Still getting used to to this -- it feels very delicate. But for precision work, this is pretty well perfect. It really rewards good technique.
3 people found this review helpful
Not sure this will take over as my primary knife. I'm attached to a beefier Masahiro carbon as a workhorse and a Takeda for detail. Still getting used to to this -- it feels very delicate. But for precision work, this is pretty well perfect. It really rewards good technique.
