Matsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mmMatsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
★★★★★ ★★★★★ 5.0 5 reviews

Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm

$262.00 USD
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Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
$262.00 USD
★★★★★ ★★★★★ 5.0 (5)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Stainless Tsuchime Clad
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 Core, Stainless Tsuchime Clad
Handle Material
Octagon Walnut with Maple Bolster
Bevel
Double Bevel
Edge Length
210mm
Overall Length
355mm
Spine Thickness Heel/Mid
2.4mm/1.9mm
Blade Height @ Heel
59mm
gWeight
184g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Ōmura·Blacksmith

Matsubara Hamono

Ōmura, Nagasaki
Matsubara Hamono

The 4th generation of the Matsubara Hamono forging line, working continuously from Ōmura since 1933.

Coordinates
32.8°N · 129.9°E
Signature
Tall profile knives, in-house process
Steels
Aogami #2Shirogami #2
They originate from Nagasaki, and the business is headed by Tanaka Kama Kogyo. The history of Matsubara blades can be traced back to the Battle of Dan-no-ura of 1185. After the battle, Naminohira Yukiyasu, a master blacksmith of the defeated Taira Clan, fled from the victorious Minamoto Clan and went into hiding in the Province of Hyuga (today's Miyazaki).

When demand for swords soared during the Warring States Period, his descendants moved to Matsubara in 1474. They forged swords on the grounds of Hachiman Shrine and, at the request of local farmers, started to make crescent-shaped sickles. This is the beginning of Matsubara sickles.
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Customer Reviews

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Based on 5 verified reviews
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Customer Reviews

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M
Mark Palmer
My Ideal Knife

This is the knife I’ve been looking for. Tall, sufficiently weighty, comfortable to grip and yet precise enough to do fine work with the almost k-tip front end. All in all, a confidence inspiring all-rounder.

Food release is decent without being perfect, but the combination of convex grind, height and hammered top half means that in practice I’ve rarely had to stop and clear the blade. Mine was very sharp out of the box and has held its edge very well so far. It can be slightly wedgy through things like sweet potato but covers for this by being sturdy enough to simply push through regardless.

It’s perhaps a bit of a niche knife, but for the right person this could be just the ticket as it does so many things just right, especially if they are looking for a tall knife.

M
Michele Froidevaux
Dream to cut with

I didn't think I'd love a knife more than the santoku knife I bought on my first trip to Japan, but this one might be it. It has a great weight to it and is a dream to use.

R
Richard Abella
An absolute BEAST and POWERHOUSE!

Matsubara Hamono 210mm Gyuto. A POWERHOUSE of a knife. My first Japanese knife after a decade of working as a chef. Im really impressed. Looking forward to get another one.

C
Chester Fajardo

Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm

C
Cooper Yon
A superb Addition!

An incredible way to mark my 21st birthday. This lovely knife serves as a staple in my line and couldn’t be happier with the quality of this product. Thank you Matsubara & Chefs Edge!