In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value)
This knife is NOT NEW. It has been lightly used and the original geometry is intact and sharpness was restored on a leather strop. Good as new!
Blade Length: 240mm
Thickness (above choil): 2.5mm
Height (at choil): 47.5
Handle: 2-piece octagonal rosewood
Konosuke is in Sakai and employs a number of different craftsmen from around the area to make their knives.
Their HD line is a single layer blade known for its toughness.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.