240mm laser. Blade is sanmai - GS+ semi-stainless clad in stainless steel for easy maintenance.
Konosuke GS+ Khii Laurel - 240mm Gyuto
KOGS240GY-KL
Pairs well with
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Pickup available at Sydney Store - STANMORE
Usually ready in 2 hoursKonosuke GS+ Khii Laurel - 240mm Gyuto
Profile
Konosuke GS+ Wa-gyuto - 240mm
Following on from the success of the HD2 range, Konosuke have released another racehorse thin range known as GS. Semi stainless steel is sandwiched between two layers of stainless steel ground down to a fine edge. An excellent blade for precision cutting but hard tasks like jointing a chicken should be avoided at all costs.
Octagonal khii laurel handles match the light feel of the blade with easy control over the thin sharp edge. The edge of the GS+ series is thinner than the HD2.
Konosuke create sleek elegant designs highly sought after around the world.
Please note:
- Being a super fine blade care should be taken not to chip the edge.
- As with many Sakai knives there is a small gap between the machi (notch) and the handle. This is the traditional method of setting Sakai blades.
- The actual length of the cutting edge is noted under "blade length" in the chart below.
| Style | Gyuto - Chef Knife | Blade Length | 233mm |
| Overall Length | 390mm | Weight | 120gm |
| Blade Thickness | 2.2mm | Tang | Pin tang |
| HRC (hardness) | 60 | Composition | Sanmai - stainless clad |
| Edge | 50:50 V bevel | Saya | Not included |
Care Instructions
Knife care for semi-stainless steel knives - stainless clad
The core is made of semi-stainless steel which is MORE rust and tarnish resistant than carbon steel, but LESS rust and tarnish resistant than stainless steel. The most important knife care tip is to keep your knife dry and do not leave wet overnight.
- Never put in the dishwasher.
- Dry thoroughly after handwashing and do not store unless fully dry.
- The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
- The edge may form a dark patina after a time, this will not harm the knife in any way.
- Do not cut through bones, frozen foods or extremely dense items.
- Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
- Use Japanese waterstones to sharpen your knife.
- We highly recommend camellia oil and rust cleaner for maintenance.
For detailed knife care instructions read the care notes in the package or click here.
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Ships within 24 - 48 hours Tuesday - Friday.
AUSTRALIA - Depending on your location you may receive the package within 2-10 working days by Australia Post eParcel. There is an Express Post option for parcels under 8kg.
CLICK & COLLECT - This is available from the Sydney - Stanmore location. Shop online and choose this option at checkout.
OVERSEAS - Your product will be shipped by international courier.
For further information read Shipping and Delivery
