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Matsubara Blue #2 Sujihiki 270mm (10.5")

Matsubara Blue #2 Sujihiki 270mm (10.5")

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

$308.00
Matsubara Blue #2 Sujihiki 270mm (10.5")—
$308.00

Product Information

Shipping & Returns

Description

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