Matsubara Blue #2 Nakiri Nashiji finish Knife Made in japan

Matsubara Nakiri Blue#2 Nashiji Finish Knife Made in Japan Blade Length :  165 mm Approx. Max Blade Width : 58 mm Total Length : 302 mm Approx. HRC – 61 –  63 Handle Shape -D shape Edge Angle : Double Edge Handle material : Chestnut wood handle w/buffalo horn ferrule. Clad with a softer steel for stain-resistance and ease of sharpening and for maintenance. The outer cladding is then finished in a beautiful ‘nashiji’ pattern. 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. Care of knife : 1. Sharpening Steel Rod not recommended. 2. Don’t cut Frozen Foods with these knives. 3. A whetstone is the best surface for maintaining a Japanese knife. There are various combinations of whetstones that may be used for sharpening a Japanese knife. The most common procedure starts with a whetstone #1000 grit to roughly arrange the angle of the edge to your preference, and then switching to a finishing stone (#3000 – #10,000 grit). By using multiple whetstones, the blade edge can be nicely maintained with less force to a varying degree of sharpness and refinement. Lastly, using a whetstone takes off far less steel than using a honing rod. Taking off less steel means a longer lasting knife.