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Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
Matsubara Hamono Tsuchime Gyuto 210 mm
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Matsubara Hamono Tsuchime Gyuto 210 mm

Regular price
$241.95
Sale price
$241.95
Regular price
$267.95
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Blade Length 210 mm
Total Length 350 mm
Steel Aogami (Blue) #2
Handle Walnut
Ferrule Ebony w/striped maple spacer
Rockwell 62-63
Height Spine to heel 58 mm
Width at Spine 2.7 mm
Weight  198 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.

Tanaka-san forges these blades from Shirogami #1 (White paper #1) carbon steel and is able to achieve an incredible rock-well hardness of around 63-64. This gives the knife incredible edge retention, makes it very easy to sharpen and coupled with the amazing edge geometry makes it an absolute pleasure to use. Blades in the 240 mm range are normally a bit taller but coming in at 58 mm these are some of the tallest, a feature that makes up and down chopping much easier. 

The Gyuto is an essential for any professional and is the Japanese equivalent to a standard western style Chef's Knife. It is the most versatile knife available and can complete just about any task you toss it's way. Adept and slicing, chopping, mincing and can even be used quite effectively to break down larger fish. A great option for the home cook who feels comfortable using something of this length.

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.

    customers love their sharp knife