• Wood colour and leather, and steel grain will be different from knife to knife.
• To learn how to use the Konosuke leather sheath, please click here.

Over the last few years in Kaneshige / Konosuke, it has been their goal to start producing and finishing their products in house in order to solve and control problems with manufacturing times, as well as to keep a high level of finishing and quality control across all their new products while implementing new grinding and finishing techniques.

The BY Gyuto combines classic details with modern finishing techniques.

They have taken iconic details from their flagship Fujiyama series and elevated them with a new modern approach to sharpening that has given them the ability to reach higher levels in detail and accuracy.

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: Tanaka Blacksmith 田中刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 225mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #1, Soft Iron Clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 378mm 
Edge Length: 223mm 
Handle to Tip Length: 236mm 
Blade Height: 52mm 
Thickness: 3mm 
Handle Length: 142mm 
Weight: 203g 
Hand Orientation: Ambidextrous
Hardness: ~65HRC
Come with Leather Saya