Matsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mmMatsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
Matsubara Hamono ZDP-189 Gyuto 210mm
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Matsubara Hamono ZDP-189 Gyuto 210mm

$669.00 USD
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Matsubara Hamono ZDP-189 Gyuto 210mm
$669.00 USD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
ZDP189 Core Stainless Damascus Clad
Hardness
67 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
ZDP189 Core Stainless Damascus Clad
Handle Material
Octagon Walnut and Olivewood
Bevel
Double Bevel
Edge Length
215mm
Overall Length
365mm
Spine Thickness Heel/Mid
2.3mm/2.1mm
Blade Height @ Heel
59mm
gWeight
179g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

ZDP-189 steel, a premium high-carbon stainless steel developed by Hitachi, is celebrated for its exceptional hardness and unmatched edge retention. With an extremely high carbon content and added chromium, it offers outstanding sharpness and corrosion resistance. Its remarkable wear resistance and ability to hold a razor edge make ZDP-189 one of the finest choices for high-performance Japanese knives.

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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