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Tsubaki Kori Blue #2 KS Gyuto 240mm
This is a new knife from a new young blacksmith (for us) and we are very excited about it. We discovered Mr. Miyazaki recently, he works from his one man forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process which we have translated and included in this product description.
“Please let me explain how I produced the first lot of CKTG Original Gyuto 240mm.” “I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw where carbon powder is added.”
“After forging (the steels together), considering the gyuto’s original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher.”
“I ground the blade to be what is called a “clamshell” finish, to have the cutting feeling lighter and (to make) re-sharpening even easier” Hamaguri is Japanese for “clam” or “clamshell,” and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt. This knife has been made exclusively for CKTG and is called the Tsubaki Kori Blue #2 Gyuto 240mm. Kori means "Ice" in Japanese and the nice sand blasted finish has a frosty feel to it. This blade is made entirely by hand. There are only 3 of these on the planet and we did them as a limited run with custom handles made by Isaiah Schroeder.
Brand: Tsubaki
Blacksmith: Miyazaki San
Knife Line: Kori KS
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Sand Blasted
Length: 245mm
Height: 50mm
Weight: 7.2oz
Handle: Custom Octagonal
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process which we have translated and included in this product description.
“Please let me explain how I produced the first lot of CKTG Original Gyuto 240mm.” “I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw where carbon powder is added.”
“After forging (the steels together), considering the gyuto’s original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher.”
“I ground the blade to be what is called a “clamshell” finish, to have the cutting feeling lighter and (to make) re-sharpening even easier” Hamaguri is Japanese for “clam” or “clamshell,” and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt. This knife has been made exclusively for CKTG and is called the Tsubaki Kori Blue #2 Gyuto 240mm. Kori means "Ice" in Japanese and the nice sand blasted finish has a frosty feel to it. This blade is made entirely by hand. There are only 3 of these on the planet and we did them as a limited run with custom handles made by Isaiah Schroeder.
Product Reviews
Interesting KS style chef’s knife., May 11, 2018Posted By: Hari Itami - verified customer
I’ve used this knife for several months. Chopping, push/pull slicing, rocking were very good, as well as the 2-3 inches of tip ( after thinning and polishing the tip) for soft veggies/fruits.Looking forward to using it on melons and squash from the garden, when in season. It was used a few times on roasts and fowl with good results. Maintenance was easy with a few strokes on a double sided strop and the whole blade has developed a nice patina from regular use. I like this knife as part of my regular cutlery rotation. Thank you CKTG!
I’ve used this knife for several months. Chopping, push/pull slicing, rocking were very good, as well as the 2-3 inches of tip ( after thinning and polishing the tip) for soft veggies/fruits.Looking forward to using it on melons and squash from the garden, when in season. It was used a few times on roasts and fowl with good results. Maintenance was easy with a few strokes on a double sided strop and the whole blade has developed a nice patina from regular use. I like this knife as part of my regular cutlery rotation. Thank you CKTG!
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