| Blade Length |
303 mm |
| Total Length |
455 mm |
| Steel |
Aogami #2 (Stainless Clad) |
| Handle |
Wenge |
| Ferrule |
Oak
|
| Rockwell |
64
|
| Height Spine to heel |
43 mm |
| Width at Spine |
3 mm |
| Weight |
211 g |
| Bevel |
Double |
The Blacksmith
Tanaka Kama Kogyo is the leader of the Matsubara hamono workshop and directs a small team of 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. Each blade is very handmade and unique, as head Blacksmith, Katsuto Tanaka-san, hand forges using traditional techniques, working with primarily Shirogami #2 and Aogami #2 steel. The family also has a history in sword-making and tool making, and has since transitioned to kitchen knives, for their practicality and growing demand for traditionally crafted products.
Matsubara Hamono blades have an above average blade height, as they tend to lean over 50mm tall. Their profiles are easily recognizable for the height, as well as gentle curve, with a large flat spot towards the heel, making them very versatile in shape. The height makes knuckle clearance a non-issue, and doubles as an easy ingredient scooper! The blade width typically holds steady from heel to tip, and the thinness towards the edge varies from midweight to quite fine, making them feel robust with a smooth cutting feel.
The Knife
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 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.
