 copy-1000x1000.jpg "Matsubara Kitchen Chefs Knife 210mm Octagon Handle")
 copy-1000x1000.jpg "Matsubara Kitchen Chefs Knife 210mm Octagon Handle")
 copy-1000x1000.jpg "Matsubara Kitchen Chefs Knife 210mm Octagon Handle")
Matsubara Kitchen Chefs Knife 210mm Octagon Handle
Product Code: Matsubara_white_korouchi-chef-210
Availability: In Stock
EX GST: AU$270.00
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Blade Length : 210 mm Approx.
Max Blade Width : 60mm
Total Length : 355 mm Approx.
HRC - 61 - 63
Handle Shape -Octagon
Edge Angle : Double Edge
Handle material : Rosewood Octagon
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.