Matsubara Hamono ZDP-189 Sujihiki 270 mm

  Tanaka Kama Kogyo is the leader of the Matsubara hamono workshop and directs a small team along of around 5 employees along with his son who is slated to take over operations after Tanaka-sans retirement. He forge welds the steel he uses to make his knives in house which is becoming a rarity even amongst skilled blacksmiths in Japan. They work in the Nagasaki region of Japan and make some truly awesome knives which are loved by knife enthusiasts for their edge retention and tall blades. 

The word "Sujihiki" translates to "Flesh Slicer", which is a great name as this shape is designed for just that, slicing flesh. Whether it's raw or cooked the long, slender blade allows the user to make long drawing strokes helping to achieve the perfect slices. The Sujihiki is double beveled meaning it angles in from both sides of the blade making it easy to use and suitable for use in western kitchens. 

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.