About the Maker - Kaneshige Hamono

Founded in 2006. Konosuke (幸之祐) is a knife company out of Sakai, Japan. The company president, Kosuke Kawamura (河村幸祐), spent years with his father, working for Konosuke's parent company, Kaneshige Hamono (カネシゲ刃物), learning the industry, and slowly forming a relationship with the craftsmen.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

About the Finish - Nashiji

Nashiji (梨子地) literally translates to pear-fruit-skin as the finish imitates the skin of an Asian pear. This finish is created by polishing away the dark oxides while retaining the rough texture. Some may say Nashiji is in the middle between Kurouchi and Migaki.

Konosuke Kurouchi Nashiji Gyuto 210mm

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Finish - Kurouchi

Finish - Nashiji

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