Matsubara Nashiji Aogami #2 Gyuto 210mm

This Gyuto can be used for many areas and is the equivalent of the western chef's knife. The blade runs in a large radius to the tip, this design allows the knife to roll optimally when cutting. The blade area close to the handle is also suitable for chopping the cut material, as the blade can lie flat on the cutting board in this area. Coarse cutting work, e.g. of meat or large vegetables, is just as possible as fine cutting of fish, onions or chopping of herbs.

This gyuto has a blade length of 210mm and a matte so-called nashiji surface on the blade. This surface results from the 3-layer blade structure, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish 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.

The Nashiji finish on the blade was inspired by the Japanese pear, giving a lesser contact between the ingredients and the blade to prevent the sliced item from sticking on it. The characteristic of Katsuto Tanaka's masterpiece would be his extraordinary tall blade and heel giving a very good knuckle clearance along with excellent weight. The colour of the blade and handle might be different due to these are all handmade from raw materials ( steel and wood )so the tone and grain are different as well.