{"product_id":"matsubara-hamono-b2-nashiji-gyuto-210-mm","title":"Matsubara Hamono B2 Nashiji Gyuto 210 mm","description":"\u003ctable style=\"height: 195.938px; width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eBlade Length \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e210 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eTotal Length \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e370 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eSteel \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eAogami (Blue #2) Stainless Clad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eHandle \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003eWalnut\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eFerrule\u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003eEbony w\/maple liner\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eRockwell\u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eHeight Spine to heel \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e61 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eWidth at Spine \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e3.2 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003e185 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.6823%; height: 19.5938px;\"\u003eBevel \u003c\/td\u003e\n\u003ctd style=\"width: 55.9567%; height: 19.5938px;\"\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Blacksmith\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTanaka Kama Kogyo is the current head blacksmith and owner of Matsubara Hamono and he along with his wife, son, mother and two other employees work together to produce their amazing knives. Tanakak-san is a very experience bladesmith and began his journey into knife making at only 20 years on in 1982. He and his team create beautiful and high performing knives that are sought after for their amazing heat treatment and tall blades. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMatsubara Hamono is a long standing knife company that can trace it's roots back as far as 1185 when an ancestor of the shop Master Yukiyasu Namiohira joined the Taira clan as a sword maker. The Taira clan was defeated by the Minamoto clan during the battle of Dannoura but Naminohira-san was able to escape and flee to Hyuga (Modern day Miyazaki prefecture) to continue his craft. During the civil war period at the end of the 15th century to the end of the 16th century, Swords were in high demand and the descendants of Naminohiro-san were busy supplying various Daimo with these blades. It was during this time that one of these descendants moved to Matsubara from Hyuga and in addition to making swords started to make sickles for farmers. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Care (Stainless Clad)\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eNever twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion. \u003c\/li\u003e\n\u003cli\u003eThis knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.\u003c\/li\u003e\n\u003cli\u003eSimply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.\u003c\/li\u003e\n\u003cli\u003eWash with regular dish soap and warm water using a none abrasive sponge or cloth.\u003c\/li\u003e\n\u003cli\u003eNever put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.\u003c\/li\u003e\n\u003cli\u003eHighly 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.\u003c\/li\u003e\n\u003cli\u003eShould any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.\u003c\/li\u003e\n\u003cli\u003eAvoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Twisting and torqueing the blade into the cutting board or an ingredient must also be avoided. This knife can only be used in an up and down, straight forward and backward cutting motion. \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SHARP Knife Shop","offers":[{"title":"Default Title","offer_id":53963528798524,"sku":"KT-204","price":349.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3105\/2666\/files\/IMG_6946.jpg?v=1785956079","url":"https:\/\/sharpknifeshop.com\/products\/matsubara-hamono-b2-nashiji-gyuto-210-mm","provider":"SHARP Knife Shop","version":"1.0","type":"link"}