Name: Tall nakiri
Brand: Matsubara
SKU: TNK-N180CL
Price: 3495.00 SEK
Availability: InStock

Tall nakiri

3 495,00 SEK

VAT included for EU orders .

TNK-N180CL

A nakiri with an extra-tall 180 mm blade. The octagonal handle is made from ebony with a blond buffalo horn ferrule.

Blade height: 75.4 mm
Blade thickness at heel: 4 mm
Blade thickness at mid-spine: 2.3 mm
Weight: 262 g
Steel: Aogami #2 with iron cladding.

These knives have a rugged and powerful appearance. The blade features a tapered spine and an exceptionally thin cutting edge. Perfect for anyone looking for a knife that combines a substantial, robust feel with delicate precision.
Tanaka Kama Kogyo is the owner of the Matsubara knife forge in Nagasaki. He is a fourth-generation blacksmith who hand-forges each blade with great precision. The steel used is Aogami, a very hard carbon steel capable of taking an exceptionally fine and sharp edge.
The quality of a cutting edge depends heavily on the hardening and heat treatment process. We have used Matsubara knives ourselves and can confidently attest to the outstanding quality of the steel. The edge retention and cutting performance of Matsubara knives are among the very best.

PLEASE 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 shades. This is completely normal, but the patina can be removed with polishing compound if desired.

Manufacturer: Matsubara
Model: Nakiri
Length: 180 mm
Steel: Aogami #2
Kolstål | Järnkappa
HRC: 63-64HRC
Forging:
Handle material: Ebenholts | Blont horn

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.