FREE SHIPPING ON ORDERS OVER $150 ANYWHERE IN NORTH AMERICA!
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm
  • Load image into Gallery viewer, Matsubara Hamono Kurouchi Nakiri 165 mm

Matsubara Hamono Kurouchi Nakiri 165 mm

Regular price
$254.95
Sale price
$254.95
Regular price
Sold out
Unit price
per 

*Scroll Down for more details

- +

Blade Length 165 mm
Total Length 305 mm
Steel Shirogami #1 Iron Clad
Handle Rosewood
Ferrule Pakka wood
Rockwell 64
Height Spine to heel 55 mm
Width at Spine 2 mm
Weight  160 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.

A Tall blade provides lots of travel on your knuckles and a flat profile makes lots of contact with the board making this the perfect knife for vegetable chopping. Flip it over and use the flat spine of the knife to scrape ingredients on your board into a neat pile then use the large surface area of the blade to scoop and move ingredients into bowls, pans, Tupperware etc...

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.

CUSTOMERS ALSO BOUGHT...

customers love their sharp knife