Gyuto 240mm Matsubara Blue #2 - Tsuchime Finished, Walnut Handle
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Big, bigger, 240mm gyuto with hammered surface
This hand forged gyuto with a blade length of 240mm from the Matsubara forge has a special surface called Tsuchime finish. This surface finish of the blade is very concise and makes the knife so special. The sheath steel of this blade is hammered with a special anvil developed by Mr. Tanaka, which creates this special surface texture. This surface, in addition to the great look, also has the benefit that the unevenness created allows the cut material to detach well from the knife. The core of the blade is made of the very cutting Blue #2 steel with 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 can be used for many areas and is the Japanese version of the large western chef's knife. The blade runs in a large radius to the tip, allowing the knife to roll optimally when cutting. The blade area close to the handle is also suitable for chopping the food, as the blade can lie flat on the cutting board in this area. Rough cutting work, e.g. of meat or large vegetables, are thankful tasks with this kitchen knife. The knife should be guided with the thumb and forefinger on the back of the blade for optimal control when cutting. When cutting voluminous vegetables such as squash or other large cuts such as meat, this knife can excel.
Whether you are a professional chef or an ambitious hobby chef, this knife will meet your needs.
- Length blade: 240mm
- Height blade: 59mm
- Length handle: 134mm
- Length knife: 394mm
- Weight: 215g
- Handle: walnut wood
- Hardness grade core steel: HRC 62
- Sheath steel: Stainless steel with hammered surface
- Blade construction: 3 layers according to the San Mai method
- Double sided grinding of the cutting edge
PRODUCT AND CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen foods.
- These knives should never be placed in the dishwasher and must be hand rinsed and dried after each use for long service life.
- If not properly cared for, these blades tend to rust.
- In addition, regular treatment with oil is recommended.
- Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.