Back in 2013 or 14, I took home one of the first Konosuke GS series 135mm SLD steel petties. I didn’t take home a lot of knives back then, and for that matter, I try not to now. I had some good gyutos back then, but didn’t have a nice petty. It was an instant favorite and became my go-to knife for all small vegetable work, handling little proteins, small butchery tasks, and fruit. Back then, I sharpened my knives every 2 weeks to keep them at their peak, but missed a few sessions when things got busy. Many knives started slowing down a little, but the GS petty was still going strong. When feeling the edge, it felt as though it should be dull, but when put to work it still bit right on in. I experimented with how long I could go without sharpening it. After 4 months, it still had a toothy edge, and then after a basic honing with an old F Dick steel, it got another few months before it went back to the stones. I was impressed. I have come to really like this knife; it has been thinned several times now and has a much smaller profile, but it is such a capable little workhorse. I have fine work knives that beat this one for finesse tasks, but for the bulk of petty work ,this one is hard to beat. The newer GS+ is harder and thinner and the handle changed, in testing those they performed just as well as the old GS, maybe doing better on a slightly coarser polish (2-4k tops) than the old slightly softer one but I have to say this series is an excellent choice for those who like a thin knife (and won’t bend it doing doofy stuff) but don’t have time to sharpen much. We have gotten great feedback from both busy professionals and home cooks on the Konosuke GS+, and I highly recommend it for those who don’t require the finest, highest register polish but want a thin workhorse.