Matsubara Hamono Knives

Nakiri knife Matsubara Hamono made by master Katsuto Tanaka.  This knife is made  of Aogami 2 steel with stainless steel clad. Handle is made of walnut wood. Macassar ebony + Hard maple ring. 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. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Chef gyuto knife with 24 cm blade. Blade is 56 mm high. 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 iron clad. Walnut wooden handle. Hand-dry your knife. This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. 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. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Matsubara Hamono chef knife knife with 24 cm blade, hammered nashiji. Hand forged by master blacksmith Katsuto Tanaka. This knife has the core made of Aogami #2 carbon steel. Octagonal rosewood handle with buffalo horn ferrule. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Matsubara Hamono petty knife with 15 cm blade, hammered nashiji. Hand forged by master blacksmith Katsuto Tanaka. This knife has the core made of Aogami #2 carbon steel. Octagonal rosewood handle with buffalo horn ferrule. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Matsubara Hamono nakiri vegetable knife with 18 cm blade. 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 iron clad. Walnut wooden handle. Hand-dry your knife. This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. 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. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Matsubara Hamono kiritsuke knife with 18 cm blade made od ginsan damascus steel. Red western handle with 3 mozaic pins, no bolster. 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. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.