Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm

Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm

$238.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Specifications

Style: Kiritsuke Sujihiki
Blade Length: 300mm
Overall Length: 455mm
Weight: 207g
Blade Height @ Heel: 42mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3.5mm
Spine Thickness @ Mid: 2mm
Blade Material: Blue 2 Core, Stainless Tsuchime Clad
Handle Material: Octagon Rosewood
HRC: ~62

 

Introducing

Matsubara Hamono

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.

Blade Type

The Sujihiki is a double bevel slicing knife. Its long, slender profile allows for precise slicing of all proteins.

Steel Type

Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 2 reviews
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J
J.L.
Seamlessly perfect

It's incredible that this knife is sold at such an affordable entry level price range.
Great finish and materials on the knife. The weight is slightly pronounced more forward up the blade (around the 1/3rd area) which gave an incredible confidence straight out the gate when using a 1 finger on the spine holding technique. Would recommend this blade for an advid collector or fellow chef. As long as you're concise about cleaning and drying.

L
Lie fook Ng
Great knife

Love it