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
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
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm
Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm

Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm

$201.00 Sale Save

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Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 310mm
Weight: 184g
Blade Height @ Heel: 58mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.4mm
Spine Thickness @ Mid: 1.9mm
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 Nakiri is a knife primarily for cutting vegetables and herbs. Its flat blade profile allows maximum contact with the cutting board while push cutting, perfect for veg. This is not recommended as a general purpose knife.

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 3 reviews
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C
Customer
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.