Matsubara Hamono Blue 2 Tsuchime Nakiri 165mmMatsubara Hamono Blue 2 Tsuchime Nakiri 165mmMatsubara Hamono Blue 2 Tsuchime Nakiri 165mmMatsubara Hamono Blue 2 Tsuchime Nakiri 165mmMatsubara Hamono Blue 2 Tsuchime Nakiri 165mmMatsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
★★★★★ ★★★★★ 5.0 5 reviews

Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm

$221.00
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Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
$221.00
★★★★★ ★★★★★ 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
Nakiri
Blade Material
Blue 2 Core, Stainless Tsuchime Clad
Handle Material
Octagon Walnut with Maple Bolster
Bevel
Double Bevel
Edge Length
165mm
Overall Length
310mm
Spine Thickness Heel/Mid
2.4mm/1.9mm
Blade Height @ Heel
58mm
gWeight
184g

An In Depth Look

Blade Type
Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

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

5.0
★★★★★ ★★★★★
Based on 5 verified reviews
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Customer Reviews

Based on 5 reviews
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S
Samuel Cooper
Great knife for the price.

Stunningly beautiful and a great weight for a Nakiri

H
Ho Seong KangDavid
Great knifGreat knife.

It feels solid in your hand. Good edge retention, the tsuchime It feels solid in your hand. Good edge retention, the tsuchime finish helps releasing food easily. The higher hill profile is just great choice but still goes well with small vege like shallots. The tip looks round, but there was no problem to use it. Only down side is that you may need to wipe the blade often during the prep to prevent rust until it gets patina on it. Great value! finish helps releasing food easily. The higher hill profile is just great choice but still goes well with small vege like shallots. The tip looks round, but there was no problem to use it. Only down side is that you may need to wipe the blade often during the prep to prevent rust until it gets patina on it. Great value!

J
John Watson
Great addition

This knife feels solid in the hand with a nice weight. Cuts veg like a dream. Looking forward to many years of service 👌🏽

L
Lyndon Ang
Vegginator

Tall nakiri with great edge geometry. Cuts through veggies like a dream.

C
Christopher Bray
The perfect vegetable knife!

This is the first Nakiri I have owned and absolutely love it. It is nicely weighted, holds a good edge and looks great. A pleasure to use.