Matsubara Hamono Petty 150 mm

$174.20 $204.95
Blade Length 150 mm
Total Length 280 mm
Steel Shirogami (White) #1
Handle Rosewood
Ferrule Black Pakka wood
Rockwell 63-64
Height Spine to heel 33 mm
Width at Spine 2 mm
Weight  87 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.

This is a great, sturdy feeling Petty knife that feels fantastic in the hand. Relatively curvy profile to it which makes it a fantastic option for those looking for a petty knife they can use as a butchery knife as well. Petty knives are typically used for more intricate vegetable prep and garnish and is a great "line knife" as it doesn't take up too much space but is very versatile and a great knife to have handy during service. 

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.

You may also like

Recently viewed