Kiritsuke 270mm Matsubara Blue #2 - Nashiji - walnut handle
The fish knife for the big catch
The Kiritsuke is a fish knife for all work - starting with gutting, cutting and filleting and ending with portioning of e.g. fillets and sashimi. This large fish knife with 270mm blade length has an almost straight blade with a minimal bend towards the tip of the knife. Therefore, the blade is reminiscent of the sujihiki, except for the higher blade blade. This straight blade has optimal characteristics when filleting and separating the fish skin from the meat. When portioning sushi or sashimi, the fillet can be divided in one clean cut without destroying the structure of the fish fillet - a distinct advantage in taste. This kiritsuke has a blade length of 270mm and a matte nashiji surface on the blade blade. This surface results from the 3-layer blade construction, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish, also called pear skin, has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.
This kitchen knife is not often found in Europe, but it is a very traditional chef's knife in Japan. The chef's knife is forged by Tanaka-san from the Matsubara forge. He perfectly understands how to combine visual appeal with sophisticated craftsmanship and perfect functionality.
- Length blade: 270mm
- Height blade: 52mm
- Length handle: 134mm
- Length blade: 415mm
- Weight: 262g
- Handle: walnut wood
- Hardness grade core steel: HRC 62
- Sheath steel: Stainless steel with Nashiji finish
- Blade construction: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
- This knife is not suitable for
hard cuts such as bones and frozen food.
- These knives should never be
put in the dishwasher and must be rinsed and dried by hand after each use to
ensure long life.
- If not properly cared for,
these blades tend to rust. Regular treatment with oil is also recommended.
- As the knives are handmade,
each individual knife is unique.
- This also means that the
knives may differ slightly in appearance.