Chef/Gyuto kitchen knife 240 mm Konoll® Colored Damascus

Product detailed description

Konoll® Colored Damascus universal chef's knife

The gyuto/chef's knife is ideal for versatile use. Thanks to the fact that the back of the knife and the blade taper to a point, it has the ideal shape for all types of cutting. It is suitable for portioning meat, cutting fish, slicing, cleaning meat and fish, fruit and vegetables. The raised tip also allows you to rock-cut herbs or nuts. The name "Gyuto" literally means "meat cutter," which indicates its original purpose, but today this knife is valued for its ability to handle a wide range of kitchen tasks.

Knives made of sandwich Damascus steel with layers of cuprum (copper) combine the superior functional properties of modern materials with a unique visual character. Each blade is the result of a precise technological process in which each material used has a precisely defined role.
The base of the blade is a functional core made of high-quality Japanese VG-10 stainless steel with a high carbon content. This ensures high hardness, blade stability, and long-lasting sharpness. The core is heat-treated to a hardness of approximately 60 ±2 HRC, which allows for very sharp grinding at an angle of 9–12° per side while maintaining mechanical resistance for everyday use.
Layers of stainless steel and copper (cuprum) are carefully applied to the core, creating a characteristic Damascus structure. Unlike classic Damascus steel, the pattern is not created by folding and layering steels, but by precisely layering metals with different physical and chemical properties. Copper does not contribute to the function of the blade – its role is primarily visual and structural in the surface layers, where it creates typical golden lines and a unique pattern.

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Ergonomic handle inspired by Japanese tradition

The octagonal handle made of transparent composite resin with a copper and carbon structure in a gold-black design is complemented by a buffalo horn ferrule. It is ergonomic, hygienic, and dimensionally stable, suitable for both right- and left-handed users.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a wooden gift box together with a certificate of authenticity. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

The difference between concave and classic V-grinding

Concave grinding is characterized by a gently curved blade profile, which allows for the creation of a very thin and extremely sharp edge. Thanks to the smaller amount of material behind the edge, the knife offers minimal resistance when cutting, cuts smoothly and precisely, and is significantly more comfortable to work with. Another big advantage of the concave grind is that it is easier to resharpen, which means that the knife retains its sharpness for a long time and offers a truly enjoyable cutting experience.

The classic V-grind has straight surfaces converging into the blade, which is thicker than the concave grind. This creates greater resistance when cutting and the blade becomes blunt more easily. A knife with a V-grind retains its sharpness less well and is more difficult to resharpen. Although this type of grind is more durable, it does not provide as smooth and precise a cut as a concave grind.

Knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.