The Madei (meaning 'carefully/politely' in the smith's regional dialect) line from Konosuke is done by a talented smith Takahiro Nihei-san from Fukushima. The Sumiiro  (meaning 'india ink' from Japanese calligrahy) inspired finish is a rustic yet beautiful techinque that Nihei had to earn from his master during his apprenticeship. We find it to be a great contrast to the highly polished bevel, where you can see the ripples on the cladding. 

In addition to the excellence in making of the blade, the engraving is also done by the smith himself (a rarity). Nihei-san's incredible calligraphy skills can be seen in the expert chisel blows on each curves of the kakunin "Konosuke" on the right side of the blade. 

The Madei line features a wonderful cutting feel thanks to the thinness of the edge, with the spine thickness offering a balanced/hefty feeling in hand. While using a gentle cutting technique is always a good idea when using a high-performance knives, we recommend the Madei knives to any cooks who are looking to invest in a tool that is easy to maintain (SLD steel is almost fully stainless), with a killer edge retention. 

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: Nihei Blacksmith
Producing Area: Fukushima/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Semi Stainless Steel
Steel: SLD, Soft Stainless Clad
Handle: Burnt Chestnut & Buffalo Horn Ferrule Half Octagonal
Total Length: 365mm
Edge Length: 214mm
Handle to Tip Length: 229mm
Blade Height: 45.5mm
Thickness: 4.25mm
Handle Length: 136mm
Weight: 151g
Hand Orientation: Ambidextrous
Hardness: 64-65 HRC
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