Matsubara Hamono Damascus Ginsan Petty 150 mm

The Blacksmith

Matsubara Hamono is a highly revered, family-run Japanese cutlery workshop located in Omura City, Nagasaki Prefecture. Headed by fourth-generation master blacksmith Katsuto Tanaka, the forge operates with a rich heritage that traces its roots back to traditional sickle production in 1474, and an ancestral lineage of forging swords for the Taira clan as early as 1185.

Today, Matsubara is sought after globally by professional chefs and passionate home cooks alike. The workshop seamlessly blends a rugged, hand-forged aesthetic with precision cutting performance, creating knives that are as visually striking as they are functional.

The Knife

The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease. 

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.
• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• 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.

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

• Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
• Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
• Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
• Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
• Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
• Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.