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Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
Matsubara Hamono Gyuto 210 mm
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Matsubara Hamono Gyuto 210 mm

Regular price
$264.38
Sale price
$264.38
Regular price
$293.76
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Blade Length 210 mm
Total Length 358 mm
Steel Shirogami (White) #1
Handle Walnut
Ferrule Ebony w/striped maple spacer
Rockwell 63-64
Height Spine to heel 58 mm
Width at Spine 2 mm
Weight  179 grams 

Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine; He also at that time started to make sickles at the request of farmers in the region. After the war subsided around the country there was less need for swords and most sword smiths switched to making kitchen knives and agricultural tools.

Tanaka-san forges these blades from Shirogami #1 (White paper #1) carbon steel and is able to achieve an incredible rock-well hardness of around 63-64. This gives the knife incredible edge retention, makes it very easy to sharpen and coupled with the amazing edge geometry makes it an absolute pleasure to use. Blades in the 240 mm range are normally a bit taller but coming in at 58 mm these are some of the tallest, a feature that makes up and down chopping much easier. 

The Gyuto is an essential for any professional and is the Japanese equivalent to a standard western style Chef's Knife. It is the most versatile knife available and can complete just about any task you toss it's way. Adept and slicing, chopping, mincing and can even be used quite effectively to break down larger fish. A great option for the home cook who feels comfortable using something of this length.

**These knives are quite thin behind the edge and are more prone to chipping if used improperly. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Never twist or Pry with the knife as it will cause chipping.

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