|Blade Length||160 mm|
|Total Length||295 mm|
|Steel||Aogami #2 Stainless Clad
|Height Spine to heel||50 mm|
|Width at Spine||2.3 mm|
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 (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.
- 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.