Konosuke Sanjo YS 240
- Drewski
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Konosuke Sanjo YS 240
I've received this beauty and made some measurements. Haven't had the chance to use it yet but just wanted to get these out there for now. If anyone wants other photos, please ask.
Spine at handle: 3.59 mm
Spine at heel: 3.20 mm
Spine halfway between heel and tip: 1.53 mm
Max thickness of blade halfway between heel and tip: 1.85 mm
Spine at end of KU finish: 1.44 mm
Spine 1cm from tip: 0.60 mm
Height at heel: 49.6 mm
Blade length: 244 mm
Weight: 158g / 5.5 oz
This is the first time I've taken digital calipers to a blade. Was surprised to find that the middle half of the blade lengthwise was wider halfway between the edge and the spine than it was at the spine. Definitely could feel it with my hands as well.
Tried to upload images that were 4MB in size but they were too large to do so. Hopefully the reduced quality is still ok.
Spine at handle: 3.59 mm
Spine at heel: 3.20 mm
Spine halfway between heel and tip: 1.53 mm
Max thickness of blade halfway between heel and tip: 1.85 mm
Spine at end of KU finish: 1.44 mm
Spine 1cm from tip: 0.60 mm
Height at heel: 49.6 mm
Blade length: 244 mm
Weight: 158g / 5.5 oz
This is the first time I've taken digital calipers to a blade. Was surprised to find that the middle half of the blade lengthwise was wider halfway between the edge and the spine than it was at the spine. Definitely could feel it with my hands as well.
Tried to upload images that were 4MB in size but they were too large to do so. Hopefully the reduced quality is still ok.
Last edited by Drewski on Sat Jun 16, 2018 9:28 pm, edited 1 time in total.
Re: Konosuke Sanjo YS 240
Nicely done.
That measurement tells the tale of a serious convex grind. Tell us how she behaves once you do take her to task!
That measurement tells the tale of a serious convex grind. Tell us how she behaves once you do take her to task!
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Konosuke Sanjo YS 240
That taper is gorgeous. The price was a bit surprising, but it looks like it could compete.
- Drewski
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Re: Konosuke Sanjo YS 240
Sadly I've barely had a chance to use it. Been traveling a lot through the states on a road trip. In Atlanta at the moment. New Orleans, Orlando, Miami, Savannah and Charlotte are coming up. Been on the lookout for Japanese knife stores in the cities I've been through, not much luck. Off topic, I know, but any one know of any shops in those cities I'll be in? I'll be sure to put the knife through the paces when I get home in August.
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Re: Konosuke Sanjo YS 240
Coutelier is in New Orleans I think. I’ve never been but came across them in my brief search of retailers carrying TF knives.Drewski wrote: ↑Wed Jul 18, 2018 7:10 pm Sadly I've barely had a chance to use it. Been traveling a lot through the states on a road trip. In Atlanta at the moment. New Orleans, Orlando, Miami, Savannah and Charlotte are coming up. Been on the lookout for Japanese knife stores in the cities I've been through, not much luck. Off topic, I know, but any one know of any shops in those cities I'll be in? I'll be sure to put the knife through the paces when I get home in August.
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Re: Konosuke Sanjo YS 240
What a beauty! This line has me really, really curious...
I just wanted to add that what you said about the grind is actually pretty classic for Sakai gyutos, or at least ones from Konosuke and related smiths and sharpeners. The "bulge" is usually right around the shinogi line (if there is one). While it helps with food release, it is often the opposite of a "convex" grind: it is actually more of a slightly concave or nearly flat grind on the blade road that then features the "bump" midway up in the geometry for food release of larger cuts—this is not to be confused with the kind of shoulders found on some lower grinds occasionally, or that is easily seen on some of the older renditions of Masakage/Kato products.
It is a feature that I also think clearly differentiates Konosuke "Fujiyamas" from even the thinnest and lightest "laser" blades: regardless of spine thickness, that feature of the geometry is very different across different blades and definitely affects how knives cut!
I just wanted to add that what you said about the grind is actually pretty classic for Sakai gyutos, or at least ones from Konosuke and related smiths and sharpeners. The "bulge" is usually right around the shinogi line (if there is one). While it helps with food release, it is often the opposite of a "convex" grind: it is actually more of a slightly concave or nearly flat grind on the blade road that then features the "bump" midway up in the geometry for food release of larger cuts—this is not to be confused with the kind of shoulders found on some lower grinds occasionally, or that is easily seen on some of the older renditions of Masakage/Kato products.
It is a feature that I also think clearly differentiates Konosuke "Fujiyamas" from even the thinnest and lightest "laser" blades: regardless of spine thickness, that feature of the geometry is very different across different blades and definitely affects how knives cut!
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Konosuke Sanjo YS 240
Feel free to let me know when you are in Charlotte. It’s a pretty comfortable drive for me.
- Drewski
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- Drewski
- Posts: 1309
- Joined: Wed Mar 28, 2018 2:01 am
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Re: Konosuke Sanjo YS 240
O boy, leave it to a Canadian to muck up his American geography. Going to Charleston, not Charlotte.
- Jeff B
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Re: Konosuke Sanjo YS 240
Man, you Canucks...
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- STPepper9
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Re: Konosuke Sanjo YS 240
I'll weigh in a little, I like mine a lot but would prefer a taller height to make it perfect for me. The semi stainless is more reactive than I expected and consequently I haven't used it as much as I thought I would by now. I may force a patina or have it etched so I can be a little more carefree with it as I'd originally intended.
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Re: Konosuke Sanjo YS 240
Man... Now I'm worried. Those were my two fears with it, ha. Well, I guess I'll see when mine shows up.STPepper9 wrote: ↑Sun Nov 25, 2018 2:14 am I'll weigh in a little, I like mine a lot but would prefer a taller height to make it perfect for me. The semi stainless is more reactive than I expected and consequently I haven't used it as much as I thought I would by now. I may force a patina or have it etched so I can be a little more carefree with it as I'd originally intended.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
Re: Konosuke Sanjo YS 240
The tk I had reacted hard on initial prep session involving onions and garlic. It got really great with some black spots and then I treated it like a stainless line knife and never had to worry about it. That knife was monosteel. The ys is is stainless clad. I wouldn't stress to much, yet.MisoSatisfried wrote: ↑Sun Nov 25, 2018 7:12 pmMan... Now I'm worried. Those were my two fears with it, ha. Well, I guess I'll see when mine shows up.STPepper9 wrote: ↑Sun Nov 25, 2018 2:14 am I'll weigh in a little, I like mine a lot but would prefer a taller height to make it perfect for me. The semi stainless is more reactive than I expected and consequently I haven't used it as much as I thought I would by now. I may force a patina or have it etched so I can be a little more carefree with it as I'd originally intended.
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Re: Konosuke Sanjo YS 240
Truth, I'm more worried about the height than the reactivity. It's right on the verge of being too short for my personal tastes. Good thing it won't ever have to be sharpened...
I'm Dave. I don't take myself too seriously and you probably shouldn't either.