Konosuke GS+ Kiritsuke Gyuto

A beautiful limited edition knife from the GS+ range.

This knife is a hybrid of a usuba and a yanagiba making an all purpose knife similar to a gyuto. This particular kiritsuke has a double bevel to suit the western market and aΒ nashiji finish on the upper blade unlike the other knives in this range.

Its looks are similar to the smaller bunka with its reverse tanto profile and indeed it does have the same useful tip for precision work and the flat belly for chopping and push cutting.

Please note that this knife is heavier and has a thicker spine/blade than the others in the GS+ range but the same great looks!

There is a specially madeΒ sayaΒ to fit this knife.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

4 / 5 Performance

Pretty sharp out of the box but will benefit from a go on the stones where it will get extremely sharp! Easy to sharpen too.

4 / 5 Beauty

A very elegant, simple knife in terms of looks with a polished finish and an embossed kanji on the blade. The longer khii handle coupled with the excellent fit and finish gives it a very stylish look.Β 

5 / 5 Comfort

This knife is very light and the finish of the spine and heel means that there are no sharp edges to catch your fingers on. The octagonal waa handle can be used for left or right handed use too and with the balance point being on or around a pinch grip this knife is very comfortable to use.

5 / 5 Durability

This is a very thin knife so care must be taken to not use it on bones or really hard veg such as butternut squash.Β 

4 / 5 Ease of Care

This is a semi-stainless knife so whilst it won't need the care of a full carbon knife, it isn't completely stainless so some spotting may occur. Word on the street is that it seems pretty stainless but always best to wipe down after use!

4 / 5 Value for money

Konsosuke knives are very sought after, and we can see why. The fit and finish on these is excellent and we think they provide great value for money.Β 

The technical bits

  • Blade length 201 mm (Measurement of the cutting edge)
  • Total length 359 mm (Blade + Handle)
  • Blade width 2 mm (Measured where blade enters handle)
  • Blade height 47 mm Heel to spine
  • Total weight 146 grams
  • Blade Material Stainless cutting edge, laminated in Stainless
  • Hardness 61-62 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both
  • Type Gyuto

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

Beautiful black boxes with the Kanji inlaid on the lid. On the inside you will find a black stepped inlay and your beautiful knife of course inside a black cardboard sheath.

What is a Gyuto knife?

Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.