Konosuke knives and the Sakai City tradition
Sakai City has been producing blades for over six centuries, and Konosuke is one of the better reasons to pay attention to it. Based in Osaka Prefecture, the brand runs five generations deep in the Yamamoto family and is now led by Kosuke Kawamura, who spent years sharpening knives for Japan's top professional chefs before turning that knowledge into a set of standards the brand holds to. That background shows. These are not knives designed at a distance from the work.
Konosuke works with a small group of blacksmiths, mainly Yoshikazu Tanaka and Kenichi Shiraki, and the relationships are longstanding enough that it shows in the results. The geometry is precise, the balance is good, and the fit and finish is genuinely hard to match at this price. Nothing about these knives feels accidental.
Steel choices across the Konosuke range
Part of what keeps people coming back to Konosuke is how sensibly they have thought through their steel options. The GS+ is semi-stainless and straightforward to maintain without giving up much sharpness. The HD2 is harder and more wear-resistant, worth the extra care if edge retention matters to you. For carbon steel, the BY Blue #1 and SLD lines are where things get serious: exceptional edge retention, a sharpness that responds well to regular honing, and the kind of performance that rewards people who sharpen their own knives.
- Konosuke GS+ range - semi-stainless, easy to maintain, highly polished
- Konosuke HD2 range - harder semi-stainless with outstanding edge retention
- Konosuke BY Blue #1 - reactive carbon steel for enthusiasts who sharpen regularly
- Konosuke SLD range - a semi-stainless tool steel with superb toughness
Which knife styles does Konosuke offer?
The lineup is focused rather than exhaustive, which is probably the right call. Gyuto knives are the core of it, available in 210mm and 240mm to suit different prep styles and hand sizes. A 150mm petty covers detail work and smaller ingredient prep. Nakiri, honesuki, and sujihiki options round things out without padding the range unnecessarily. If you are shopping in the 210 to 240mm range, the Konosuke gyuto is one of the knives we recommend most often and one we have yet to hear complaints about.
How Konosuke knives compare with other Japanese makers
Konosuke sits in a position that collectors tend to describe as the sweet spot between reliable workhorse and artisan refinement. The grind is thin behind the edge, the spine is properly finished, and the handles, whether wa or western, feel like someone thought about them. These are not knives built to look good in photographs and then disappoint in use. If you already own knives from makers like Hatsukokoro or Masakage, Konosuke sits comfortably in that company.
Browse our full Konosuke collection
We stock a selection of Konosuke knives at Cutting Edge Knives, sourced directly and chosen for quality. Whether you are buying your first serious Japanese knife or adding to a collection, visit our full Konosuke range to see what is currently available. Free UK delivery on every order.
