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Konosuke Fujiyama Blue #1 Gyuto 240mm Ebony Handle (Thick)

$513.00

Konosuke is one of the most exciting Japanese knife companies to watch out for their appetite to do things differently from the norm. The company is well regarded for its incredible attention to detail and performance when it comes to its products. If you are a lover of beautifully-made functional tools that have a unique design philosophy, join the fandom (and the waitlist..). We at Tosho are extremely proud to be their partners, and look forward to the next shipment!

Yoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Despite Tanaka-san’s advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.

Myojin Naohito, being 31 at the time of writing, already has over a decade of sharpening experience. After an apprenticeship under Morihiro-san, the original sharpener for the Fujiyama line, Myojin was selected to take on the mantle as the next sharpener for the iconic series. Such an accomplishment at a young age is a testament to his skill, and we at Tosho are excited to see what else Myojin will bring to the table as his career matures. The precision and refinement of his finishes on both hamaguri and wide bevel (kireha) surfaces offer supreme smoothness when cutting, on top of an aesthetically stunning finish. 

We recommend these blades to all carbon steel aficionados with good rust prevention habits who are looking for a blade that feels substantial in the hand, offers great food separation and edge retention. Despite its commanding appearance, it does not have a robust edge and can chip very easily with rough chopping, making it more suited for home cooks and professionals who will use it carefully and selectively on kitchen lines.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Konosuke 幸之祐
Blacksmith: Fujiyama Blacksmith and Sharpener
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #1, Soft Iron Clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 387mm
Edge Length: 231mm
Handle to Tip Length: 244mm
Blade Height: 52mm
Thickness: 4mm
Handle Length: 144mm
Weight: 256g
Hand Orientation: Ambidextrous
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