Matsubara

Custom Matsubara White #1 Tall Gyuto 210mm - Kingwood and horn

Sold out

Matsubara

Custom Matsubara White #1 Tall Gyuto 210mm - Kingwood and horn

Sold out

Matsubara knives are crafted by fourth generation master blacksmith  Katsuto Tanaka. He hails from the southern island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.

Kurouchi or blacksmith finish is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core.

These knives are tall, thin and confident. As this is an all carbon blade, care must be taken to clean and dry it after use.

These Gyuto are nice and tall

Specs

  • Height : 56mm
  • HRC : 63-64
  • Cladding : Kurouchi (blacksmith finish) Soft Iron
  • Core Steel : Shirogami (white paper) #1

Use and Care:

  • Do not attempt to cut, hit, or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.
  • Description

Matsubara knives are crafted by fourth generation master blacksmith  Katsuto Tanaka. He hails from the southern island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.

Kurouchi or blacksmith finish is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core.

These knives are tall, thin and confident. As this is an all carbon blade, care must be taken to clean and dry it after use.

These Gyuto are nice and tall

Specs

  • Height : 56mm
  • HRC : 63-64
  • Cladding : Kurouchi (blacksmith finish) Soft Iron
  • Core Steel : Shirogami (white paper) #1

Use and Care:

  • Do not attempt to cut, hit, or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.