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Matsubara Hamono Blue 2 Tsuchime Nakiri 165mm

$336.00 NZD


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 Walnut  w/ Maple Bolster
HRC: ~62

 

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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

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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

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.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

Based on 3 reviews
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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.