- Description
- Specifications
- Use & Care
Matsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a blue steel #2 core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.
Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
| Handle material | Walnut |
| Blade length | 150mm (5.9") |
| Thickness at spine | 2.5 mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 32mm |
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Matsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a blue steel #2 core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.
Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Walnut |
| Blade length | 150mm (5.9") |
| Thickness at spine | 2.5 mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 32mm |
Use & Care
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives