The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is an exciting new addition from a young blacksmith we recently discovered, Miyazaki-san. Working alone from his small island forge off the southern coast of Japan near Nagasaki, he produces blades with a distinctly traditional, handcrafted feel. This knife features a core of Aogami #2 carbon steel, prized for its excellent edge retention and toughness, clad in iron with a rustic hammered (tsuchime) finish that reflects its handmade origins.
Miyazaki-san uses a time-honored process, combining Blue #2 steel with soft iron and annealing it in rice straw ash before forging. The blade is hardened using pine charcoal and water quenched, then finished with a hamaguri (convex) grind for smooth cutting performance and easier sharpening. The result is a responsive, high-performance kiritsuke with great food release and a lively feel on the board. As with all carbon steel knives, it will develop a patina and should be kept clean and dry between uses.
What Customers Are Saying:
Early feedback highlights the knife’s excellent cutting feel, smooth glide through ingredients, and impressive craftsmanship for the price. Customers appreciate the hand-forged character and unique story behind each piece.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Brand: Tsubaki Blacksmith: Miyazaki San Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Iron Finish: Tsuchime Weight: 5.7 oz (164 g) Blade Length: 207 mm Total Length: 360 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Burnt Urushi Octagonal
Miyazaki-san uses a time-honored process, combining Blue #2 steel with soft iron and annealing it in rice straw ash before forging. The blade is hardened using pine charcoal and water quenched, then finished with a hamaguri (convex) grind for smooth cutting performance and easier sharpening. The result is a responsive, high-performance kiritsuke with great food release and a lively feel on the board. As with all carbon steel knives, it will develop a patina and should be kept clean and dry between uses.
What Customers Are Saying:
Early feedback highlights the knife’s excellent cutting feel, smooth glide through ingredients, and impressive craftsmanship for the price. Customers appreciate the hand-forged character and unique story behind each piece.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
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