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JBroida
07-13-2011, 09:45 PM
Gesshin Konosuke 285mm Wa-Sujihiki SPECIAL EDITION (http://www.japaneseknifeimports.com/kitchen-knives/konosuke-sakai/gesshin-konosuke-special-edition-285mm-kiritsuke-shaped-sujihiki.html)

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0002_1_3.jpg

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0003_1_3.jpg

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0005_1_3.jpg

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0007_1_2.jpg

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0008_1_1.jpg

UglyJoe
07-13-2011, 09:54 PM
Okay, now you are starting to piss me off...

JBroida
07-13-2011, 09:56 PM
haha... its been a busy day, no?

obtuse
07-13-2011, 09:57 PM
Damn...

kalaeb
07-13-2011, 10:02 PM
What the....that is nice! If I did not already have some green out waiting for a suji I would jump on that!

so_sleepy
07-13-2011, 11:21 PM
What material are the bolster and butt-cap made of?

chefofthefuture
07-14-2011, 11:03 AM
Jon,

You know what's funny about this knife? I was thinking about ordering one almost exactly identical from you. The only difference is I was looking for something in the 225-240mm range to suit as a line knife. I bet that knife just dominates fish and meat butchering.

stevenStefano
07-14-2011, 06:32 PM
What would you say the advantages of the kiritsuke tip are other than it looking sweet as hell? Does it sort of reinforce the tip a little?

JBroida
07-14-2011, 07:01 PM
lol... its mostly just cool looking to be honest. I also like that it leaves the spine a little flatter for scraping the board and it generally means the edge profile is flatter (though not always).

Eamon Burke
07-15-2011, 12:02 AM
Plus, I find that a tip like that allows a knife to have a very fine tip at the VERY top of the point, but still plenty of meat behind the blade. Not sure that would matter on a knife this size. It just looks cool.

JBroida
09-05-2011, 02:50 PM
Just to let you guys know, we have one of these left in stock ;)

First come, first serve

Gesshin Konosuke @ JKI (http://www.japaneseknifeimports.com/gesshin-1/gesshin-konosuke/gesshin-konosuke-special-edition-285mm-kiritsuke-shaped-sujihiki.html)