Gyuto knife, Aogami 2, stainless steel clad, Nashiji finish - Matsubara

Matsubara Hamono is now run by Master Katsuto Tanaka who has now been making knives for almost 40 years. They still use traditional forge welding techniques and are able to produce excellent hardness from their steels. We are very excited to sell these knives.

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning this discolouration will only happen along the exposed edge making maintenance much easier.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: 210mm - Octagonal Wenge handle with black buffalo horn ferule or Octagonal Ebony wood handle with black Buffalo horn ferule

                 240mm - Octagonal wenge handle with buffalo horn ferule

LENGTH: 210mm or 240mm

MAKER: Matsubara - Omura city, Japan

SAUNDERS SAYS: “Wow. This whole range is really tall which is something I love.”

These knives are hand-forged so there may be slight variations in measurements and finishes.