Konosuke コノスケ（堺）
Sakai, OsakaWholesalers with own brands Documented from the maker's own site — visit planned
Quick answer
MakerKonosukeRegionSakai, Osaka
MarksKONOSUKE / 藤山SteelsShirogami #1, Aogami #2, Ginsan, VG10, SG2 / R2
Knife types madeGyuto, Sujihiki, Petty, Nakiri, Kiritsuke, YanagibaMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
Recommended whetstone1000 → 3000–8000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| KONOSUKE | Konosuke | logo | Maker website | With a series name (Fujiyama, GS+, HD2, YS). |
| 藤山 | Fujiyama | brand | Documented | Konosuke's top series, forged by named Sakai smiths. |
About
Sakai wholesaler with an office/showroom that takes walk-ins. Series names are the marks: Fujiyama (藤山, the collectors' one), GS+ / GS+ nashiji (semi-stainless, ¥20–30k range), HD2, YS, MM. Blades read KONOSUKE with the series and often the forger's kanji.
Steels
- Shirogami #1 (White #1) — Higher carbon than White #2: harder, finer edge, chips and rusts more easily. The honyaki and 'Nashiji' favourite.
- Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
- Ginsan (Silver #3, Gingami 3) — Hitachi/Proterial stainless that sharpens almost like White steel: the usual 'stainless wa-bocho' steel in Sakai, and the Hatsukokoro Ginrei line.
- VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
- SG2 / R2 (powder stainless) — Powder-metallurgy stainless. Long edge life, chips if abused. Kataoka's TAMAHAGANE and Kiryu's SPG2 line.
Facts
Knife types made
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Kiritsuke (double-bevel) 切付 · Gyuto with a straight edge and angled tip; slicing and push cuts.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
Products (0)
No product rows yet.
Photos
Photos will be added as we photograph our own knives or receive images from the maker.