Matsubara knives are made by Katsuko Tanaka, the owner and principal blacksmith of this well-known shop located in Omura in the Nagasaki Prefecture. Tanaka-san hand forges all of these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel not only protects the inner core of Aogami2 steel but also adds a level of dampening to the blade which reduces the chances of fractures while making the blade easier to maintain. Even so, these knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller than usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle which adds a nice balance in the hand and to the eye. All around, this knife is a fun and functional kitchen tool.
Steel: Blue #2
Knife Type: Tall Petty 130mm
Edge Length: 130mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
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