- 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.
| Handle material | Walnut |
| Blade length | 270mm (10.5") |
| Thickness at spine | 3.5mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 41mm |
-
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.
Specifications
| Handle material | Walnut |
| Blade length | 270mm (10.5") |
| Thickness at spine | 3.5mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 41mm |
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