Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm
Matsubara Hamono White 1 Kurouchi Gyuto 210mm

Matsubara Hamono White 1 Kurouchi Gyuto 210mm

$190.00 Sale Save

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Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 360mm
Weight: 212g
Blade Height @ Heel: 55mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3.3mm
Spine Thickness @ Mid: 1.9mm
Blade Material: Shirogami 1 Core, Soft Iron 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 Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

Steel Type

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

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 6 reviews
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K
Kornel Swoboda

Matsubara Hamono White 1 Kurouchi Gyuto 210mm

G
Gavin Miller
white 1 iron clad

nice tall blade, very sharp ootb

A
Anders
What a knife

Sharp, light and ****

E
Eugenio Russomanno
Awesome

Super lightweight, well balanced knife!
A pleasure to use it everyday for long hours

j
justin bensi
Nice

Such a great value 4 money blade!. One that is a must 4 a new buyer of Japanese blades!.