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€ 240.00
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Price in reward points:
4799
Reward Points:
239
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This Matsubara gyuto is made of Aogami super carbon steel which is protected, by 2 layers of softer stainless steel. This leaves only the core susceptible to discoloration and rust. We think this is the finest combination because it gives you the sharpness of a carbon knife, but with minimal maintenance. The Matsubara knives are well hardened and beautifully finished. For example, the back is rounded so the knife sits comfortably in the hand when using the pinch grip.
- Aogami #2 63 Hrc
- Stainless Clad Sanmai
- Nashiji Finish
- Walnut handle with ebony ferrule
- Handmade in Nagasaki, Japan
Aogami #2 Carbon steel
This series is made of Aogami #2 carbon steel. Aogami is harder than Shirogami steel and stays sharp longer. It is also less brittle so there is less chance of chipping. However, it does need to be maintained properly because it will discolor and can rust.
Nashiji finish
The knife is finished with a nashiji finish. This rougher finish gives the knife character and the texture make food stick less while cutting.
Webshop only
This product is in stock in our warehouse but not available in our store in Amsterdam. You can order the product online and get it shipped. Do you want to see it first? Please contact us and we will make sent it to our store first so you can chek it out.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Matsubara Aogami Nashiji |
| Weight | 222 grams |
| Details Blade | |
| Steel Type | Carbon |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | Aogami #2 |
| Hardness(Rockwell HRC) | 63 |
| Blade height | 58 mm |
| Blade finish | Nashiji |
| Origin of steel | Japanese |
| Blade length | 245 mm |
| Total length | 390 mm |
| Blade Thickness (heel) | 3.6 mm |
| Blade Thickness (centre) | 2 mm |
| Blade Thickness (1cm from tip) | 0.8 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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