Masaru Knives Malaysia | Matsubara Nashiji Aogami Petty 150mm
Katsuto Tanaka masaru knives Malaysia Matsubara Japanese knives Aogami 2 nashiji 150mm petty carbon steel
Katsuto Tanaka masaru knives Malaysia Matsubara Japanese knives Aogami 2 nashiji 150mm petty carbon steel
Katsuto Tanaka masaru knives Malaysia Matsubara Japanese knives Aogami 2 nashiji 150mm petty carbon steel
Katsuto Tanaka masaru knives Malaysia Matsubara Japanese knives Aogami 2 nashiji 150mm petty carbon steel
Katsuto Tanaka masaru knives Malaysia Matsubara Japanese knives Aogami 2 nashiji 150mm petty carbon steel
Masaru Knives Malaysia

Matsubara Nashiji Aogami #2 Petty 150mm

RM689.00 RM0.00
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This Petty was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The utility knife is ground on both sides and has 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.

 

Brand : Matsubara

Blacksmith :Katsuto Tanaka 松原勝人
Blade : Aogami #2 青鋼2号 with Stainless clad
Handle : Octagonal RoseWood
Bevel : 50/50
Length : 150mm
HRC : 62
Weight : 92g
Height : 32mm
Care Guide 

1. Do not attempt to cut frozen item or bones as it may result chip or worst.
2. Remember to keep your knife dry after use. Do not store them close to a water source.
3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.
4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.