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Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm
  • Load image into Gallery viewer, Matsubara Ginsan Nashiji Bunka 170mm

Matsubara Ginsan Nashiji Bunka 170mm

Regular price
$345.95
Sale price
$345.95
Regular price
$383.95
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Blade Length 170 mm
Total Length 320 mm
Steel Ginsan
Handle Walnut
Ferrule Rosewood
Rockwell 63-64
Height Spine to heel 52 mm
Width at Spine 2.5 mm
Weight  159 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.

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

customers love their sharp knife