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Matsubara Blue #2 Gyutou 240mm (9.4")

Matsubara

Matsubara Blue #2 Gyutou 240mm (9.4")
$245.00
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  • 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

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Handle material Walnut
Blade length 240mm (9.4")
Thickness at spine 4.1mm
Thickness at tip 1.3mm
Hardness (Rockwell scale) 62
Bevel / Edge Double (50/50)
Blade Height 55mm
  • 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

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Specifications

Handle material Walnut
Blade length 240mm (9.4")
Thickness at spine 4.1mm
Thickness at tip 1.3mm
Hardness (Rockwell scale) 62
Bevel / Edge Double (50/50)
Blade Height 55mm

Use & Care

  • 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