Matsubara Hamono Kiri Cleaver 190 mm

Knives made under the Matsubara Hamono brand are forged and sharpened by 4th generation blacksmith Katsuto Tanaka at his workshop in Nagasaki. He makes beautiful knives and these Kiritsuke style Cleavers are no exception. Made from Aogami #2 carbon steel with a stainless cladding. They have great edge retention, are easy to sharpen and aren't that prone to rusting. The rusting Tsuchime finish is sure nice to look at and will help a bit with food release. Super tall blade on these guys are perfect for anyone who loves to use an up and down chopping motion to fly through vegetables. They should not be used to cut through bones or shells.

Knife Care (Stainless Clad)

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