{"product_id":"matsubara-hamono-w1-nakiri-165-mm-wn","title":"Matsubara Hamono W1 Nakiri 165 mm","description":"\u003ctable style=\"height: 195.938px; width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eBlade Length \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e165 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eTotal Length \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e310 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eSteel \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eShirogami (White #1) Stainless Clad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 20.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 20.5938px;\"\u003eHandle \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 20.5938px;\"\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 18.5938px;\"\u003eFerrule\u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 18.5938px;\"\u003ePakka Wood \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eRockwell\u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e63-64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eHeight Spine to heel \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e55 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eWidth at Spine \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e2.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003e173 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 43.8395%; height: 19.5938px;\"\u003eBevel \u003c\/td\u003e\n\u003ctd style=\"width: 55.8739%; height: 19.5938px;\"\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Blacksmith\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTanaka Kama Kogyo is the current head blacksmith and owner of Matsubara Hamono and he along with his wife, son, mother and two other employees work together to produce their amazing knives. Tanakak-san is a very experience bladesmith and began his journey into knife making at only 20 years on in 1982. He and his team create beautiful and high performing knives that are sought after for their amazing heat treatment and tall blades. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMatsubara Hamono is a long standing knife company that can trace it's roots back as far as 1185 when an ancestor of the shop Master Yukiyasu Namiohira joined the Taira clan as a sword maker. The Taira clan was defeated by the Minamoto clan during the battle of Dannoura but Naminohira-san was able to escape and flee to Hyuga (Modern day Miyazaki prefecture) to continue his craft. During the civil war period at the end of the 15th century to the end of the 16th century, Swords were in high demand and the descendants of Naminohiro-san were busy supplying various Daimo with these blades. It was during this time that one of these descendants moved to Matsubara from Hyuga and in addition to making swords started to make sickles for farmers. \u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"p1\"\u003e\u003cstrong\u003eThe Shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe word \"Santoku\" translates to \"three virtues\" and refers to slicing, dicing, and chopping, or meat, fish, and vegetables, depending on who you ask. The name highlights the extreme versatility of the shape, which is why we recommend it most to home cooks. Santokus are typically in the 165 mm (6.5 inch) to 180 mm (8 inch) length range. They generally have a gentle curve that sweeps up toward the tip, so they can easily be used with an up and down chopping motion or a rocking motion.\u003cb id=\"docs-internal-guid-cf266858-7fff-8a9f-5463-b08a6f6c5df6\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-cc6293e8-7fff-e815-203b-3a644cd2d138\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/PDUU9JchX7I\" title=\"How to Maintain a Stainless Clad Knife\" target=\"_blank\"\u003e\u003cstrong\u003eKnife Care (Stainless Clad)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli\u003eThis 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.\u003c\/li\u003e\n\u003cli\u003eSimply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.\u003c\/li\u003e\n\u003cli\u003eNever put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.\u003c\/li\u003e\n\u003cli\u003eHighly 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.\u003c\/li\u003e\n\u003cli\u003eShould any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Matsubara Hamono","offers":[{"title":"Default Title","offer_id":67890213290300,"sku":"KT-508WN","price":309.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3105\/2666\/files\/Japanese-Knife-Matsubara-Hamono-Nakiri-Kurouchi-165-mm-Shirogami_1-10.jpg?v=1794094470","url":"https:\/\/sharpknifeshop.com\/products\/matsubara-hamono-w1-nakiri-165-mm-wn","provider":"SHARP Knife Shop","version":"1.0","type":"link"}