Matsubara Blue 2 K-tip Sujihiki 240mm Nashiji Burnt KashiThe Matsubara Blue 2 K tip Sujihiki 240mm is a stainless clad carbon steel slicer best fit for professionals and enthusiasts requiring a long blade for protein carving. Forged by fourth generation blacksmith Katsuto Tanaka at Matsubara Hamono in Nagasaki, this knife features a Blue 2 (Aogami #2) core with stainless cladding in a san mai construction. The 240mm double bevel edge suits general slicing tasks, portioning large cuts of meat, and preparing

the spine measures 1

0% molybdenum for toughness and edge retention

and chopping tasks across vegetables and meats without specialising in any single application

An octagonal wa handle crafted from stabilised birch burl pairs with this geometry

Measuring 210mm with a 47mm heel height

7 mm  Steel

The heel height is 48 mm

measuring 59-61 HRC with 15% chromium and 1% molybdenum for stain resistance and edge retention

The CM4040 is originally design for slicing roasted Beijing Duck skin and therefore is grinded to be very thin behind the edge

org/wiki/Binch%C5%8Dtan

The blade features san-mai stainless clad construction with an AUS-8 core hardened to 57–59 HRC

6mm at both the heel and mid-section