Matsubara Kitchen Blue #2 Chefs Knife 210mm Nashiji finish Octagon Handle

Matsubara chefs Blue#2 Nashiji Finish Knife Made in Japan Blade Length :  210 mm Approx. Max Blade Width : 60mm Total Length : 355 mm Approx. HRC – 61 –  63 Handle Shape -Octagon Edge Angle : Double Edge Knife Weight : Approx. 0.190gm Handle material : Rosewood Octagon Clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance.  The outer cladding is then finished in a beautiful ‘nashiji’ pattern and fitted with walnut handle. 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.