Konosuke Updates
- ChefKnivesToGo
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Re: Konosuke Updates
Apologies if this is off-topic, but I’d be curious to hear what was involved in freeing these up. I know lots of people here are buying and selling knives through the classified sections all over the place. I’m assuming this was because of concerns about rosewood / certain kinds of ebony and CITES regulations? Any tips to avoid these problems?
Also, more on topic, great news!
Re: Konosuke Updates
Hi Kosuke,
I would like to find a 270mm or 240mm Western handled gyuto in HD or stainless.
Any hope that such knives will be available again ?
I would like to find a 270mm or 240mm Western handled gyuto in HD or stainless.
Any hope that such knives will be available again ?
- Drewski
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Re: Konosuke Updates
This might not be "news" but I noticed that 9/10 of the HD2 lineup are in stock. Is it because so many more have been made, or because everyone already owns one? (I'm guessing its a combination of both)
- Jeff B
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Re: Konosuke Updates
Because everyone is trying to get a Fujiyama.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Konosuke Updates
I also think they they were included in the last several mailing as well. The other reality is that the use of more exotic handle materials has raised the price and helped a bit with supply-demand balancing.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Re: Konosuke Updates
What happen to the Cleavers. I got a notice that they came in and when I clicked on the link it was sold out:( any info on getting more?
Re: Konosuke Updates
kirkystyle wrote: ↑Fri Nov 02, 2018 3:13 pm What happen to the Cleavers. I got a notice that they came in and when I clicked on the link it was sold out:( any info on getting more?
They were sold super fast, there is no word if more will be available, but I think that they are gaining popularity and may be Mark will be able to get more in the future.
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Re: Konosuke Updates
It was very pleasing to see all of the Fujiyama line selling so quickly that it might encourage them to produce more. I have the Fujiyama 210 White petty and the Fujiyama 210 Blue Gyuto both excellent examples of quality work.
Re: Konosuke Updates
That line has been selling quickly for a while, I don't think that's the issue. But, perhaps, your trying to be positive.
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Re: Konosuke Updates
Yes I think that Mark encouraged them to produce more and he told them that he would increase the price (I remember that from a post a while back). It's all good for excellent craftsmanship and quality knives. I know the line has been selling for quite a while and it took me a long time to get my "treasures". I'm just glad that the producers are being recognized for their excellence.
- Jeff B
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Re: Konosuke Updates
...But the prices have held steady and in some cases come down.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- mauichef
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Re: Konosuke Updates
I don't think Mark can convince them to make more when they are probably making as many as they possibly can. Regardless of price. Would like to see that post you are referring to.jacko9 wrote: ↑Sat Nov 03, 2018 12:10 amYes I think that Mark encouraged them to produce more and he told them that he would increase the price (I remember that from a post a while back). It's all good for excellent craftsmanship and quality knives. I know the line has been selling for quite a while and it took me a long time to get my "treasures". I'm just glad that the producers are being recognized for their excellence.
And these knives have been selling out for years. This is no new thing.
Do you really think they can just ramp up production as easy as that? No so.
These knives cannot just be made to meet demand like any regular knife.
They are limited because the smith and sharpener cannot make more. Period. I do not believe this is self imposed. Fujiyama knives were MIA for a long time recently while a new sharpener was found and trained.
So many people do not realize the huge amount of time and effort that goes into these specialized blades like the Fujiyamas and the other limited editions (Togo, HM etc). It can take a year or more to create a handful of theses rare blades!
Re: Konosuke Updates
Just a heads up, Konosuke fujiyama 210 damascus B1 is up for grabs over at tosho. I have the non damascus 210, such a dream cutting machine
- ChefKnivesToGo
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Re: Konosuke Updates
Kosuke has worked hard to train this new sharpener for a couple years and he’s now ready to do these at the same high level of excellence as they were done in the past, so I do think we’re going to get more supply going forward. He’s preparing another order of them now so we’ll go through this dance again soon. Most are 210mm gyutos but also some sujihikis.mauichef wrote: ↑Sat Nov 03, 2018 11:37 amI don't think Mark can convince them to make more when they are probably making as many as they possibly can. Regardless of price. Would like to see that post you are referring to.jacko9 wrote: ↑Sat Nov 03, 2018 12:10 amYes I think that Mark encouraged them to produce more and he told them that he would increase the price (I remember that from a post a while back). It's all good for excellent craftsmanship and quality knives. I know the line has been selling for quite a while and it took me a long time to get my "treasures". I'm just glad that the producers are being recognized for their excellence.
And these knives have been selling out for years. This is no new thing.
Do you really think they can just ramp up production as easy as that? No so.
These knives cannot just be made to meet demand like any regular knife.
They are limited because the smith and sharpener cannot make more. Period. I do not believe this is self imposed. Fujiyama knives were MIA for a long time recently while a new sharpener was found and trained.
So many people do not realize the huge amount of time and effort that goes into these specialized blades like the Fujiyamas and the other limited editions (Togo, HM etc). It can take a year or more to create a handful of theses rare blades!
We went through this same thing with the HD2s until supply caught up with demand and now things are smooth with them. I’m hoping we get to the same point with the Fujiyamas.