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Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into “knife for cutting greens.” It is a thin blade with a tall profile which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.Weight: 5.6 oz/160 g
Blade Length: 157 mm
Total Length: 310 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 46.5 mm
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into “knife for cutting greens.” It is a thin blade with a tall profile which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
