Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm
Matsubara Hamono White 1 Kurouchi Nakiri 165mm

Matsubara Hamono White 1 Kurouchi Nakiri 165mm

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Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 305mm
Weight: 188g
Blade Height @ Heel: 54mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 2mm
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 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

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

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V
Vincenzo Zanti
Monster Nakiri

Since the first time i use it, i am in total Love with the Matsubara Hamono Nakiri that I bought.
Razor sharp and very stylish design.
Super recommendable