Konosuke YS-M YS-M Gyuto 210mm

Excellent out of the box sharpness coupled with a beautiful kurouchi (blacksmith) finish make this a knife that will really stand out in the kitchen both in looks and performance.

The gyuto shape of knife is suitable for most tasks in the kitchen, translating to 'cow sword' it will tackle meat as well as veg prep. It comes in slightly over-sized at around 216mm (being hand-made this can vary slightly) with good knuckle clearance and the balance point is about perfect using a pinch grip. The profile of the knife is different to the GS+ range, there is a much longer flat spot towards the back before it sweeps up to the tip.

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.

5 / 5 Performance

This is an absolutely amazing knife, the core steel is semi-stainless at an HRC of 63-64 so has great edge retention. This does means it will be a bit more brittle than those of a lower HRC but you'll be rewarded for your extra care. Great out of the box sharpness but you could get a screamingly sharp edge with a little touch up.

5 / 5 Beauty

There's no doubt that this one is a stunner, the attention to detail with Konosuke knives is what makes them stand out from others. From the beautiful hammer marks in the kurouchi finish to the beautifully smooth lower blade this will be turning heads. The handle is elegant and the fitting, impeccable.

5 / 5 Comfort

The fit and finish make these knives a joy to use, there's no sharp bits to annoy or rub. The handle is octagonal and longer than a lot of other knives in other ranges, it's also a kind of oval shape so narrower width wise, this is Konosuke's preferred handle shape and it clearly works.Β Made from enju wood and a maguro wood bolster by Studio Khii.

4 / 5 Durability

This will hold an edge very well with the higher HRC and should sharpen up quite easily, just be careful as the trade off with hardness is brittleness. Keep your technique good and you should be rewarded with a very durable knife.

4 / 5 Ease of Care

The core steel is semi-stainless and it's clad in stainless so ease of care should be a breeze. We have been informed that this core steel has slightly more carbon in it than the GS+ range so there could be a slight patina develops on the exposed edge but nothing major. As usual, no dishwasher and wipe and dry after every use.

4 / 5 Value for money

There is no doubt that this is an expensive knife but you can see where every penny goes, it is simply stunning.

The technical bits

  • Blade length 216 mm (Measurement of the cutting edge)
  • Total length 365 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 47 mm Heel to spine
  • Total weight 137 grams
  • Blade Material Stainless cutting edge, laminated in Stainless
  • Hardness 63:64 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.

Konosuke YS-M YS-M Gyuto 210mm £265.00