Konosuke Sakai GS+ Nashiji Gyuto Knife
Konosuke Sakai GS+ Nashiji Gyuto Knife

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife

$359 AUD Sale Save

or 4 payments of $90 AUD w/ Afterpay

From industry leaders, Konosuke Sakai, the semi-stainless GS+ core and stainless cladding make for the perfect entry into carbon steel, or Japanese knives as a whole. Thicker than their other lines, but still thin enough behind the edge for better initial cut-feel. 
  • Konosuke Sakai Japanese Knife
  • 240mm Gyuto Knife
  • Nashiji Finish - Looks more silver than black in most light
  • GS+ Semi-Stainless Steel Core
  • Stainless Cladding
  • HRC - 61-62
  • Mono Khii Laurel Handle
  • Hand Crafted in Japan
  • Dual Bevel - Ambidextrous Grind
  • Edge Length: 233mm Overall Length: 389mm | Blade Height: 49mm | Weight: 185g
  • Blade Thickness: (A) 2.5 (B) 2.3 (C) 0.9

Japanese Knife Thickness Measurement Diagram

  

* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.  

  
Japanese Kitchen Knives & Whetstones Australia

Japanese 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.

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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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