Name: Utility knife
Brand: Matsubara
SKU: TNK-N120PT-W
Price: 1395.00 SEK
Availability: InStock

1 395,00 SEK

VAT included for EU orders .

TNK-N120PT-W

Utility knife with a 120 mm long blade and an octagonal walnut handle with a black pakkawood bolster.
The knives have a raw and powerful appearance. The spine of the blade is tapered and the edge is very thin. Perfect for those looking for a knife with a substantial feel and delicate precision.

Blade length: 118 mm
Blade height: 37 mm
Thickness at blade heel: 2.2 mm
Thickness at middle of spine: 1.2 mm
Weight: 73 grams
Steel: Aogami#2 with iron cladding (not stainless)

Tanaka Kama Kogyo is the owner of Matsubara's knife forge in Nagasaki. He is the 4th generation of blacksmiths in his family and he forges the blades by hand with great precision. The steel is Aogami, which is a very hard carbon steel that takes an incredibly thin and sharp edge. The quality of the edge depends very much on hardening and heat treatment. We have used Matsubara's knives ourselves and can attest that the quality of the steel is truly excellent. The sharpness retention and cutting efficiency of Matsubara's knives are among the best.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, the carbon steel will develop a patina in various tones. This is completely normal but can be polished away with polishing paste if desired.

Manufacturer: Matsubara
Model: Petty
Length: 120 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.