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Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm

$247.00 USD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

Blue 2 Core, Stainless Tsuchime Clad

Handle Material

Octagon Walnut with Maple Bolster

Bevel

Double Bevel

Maintenance Level

High

Edge Length

210mm

Overall Length

355mm

Spine Thickness

2.4mm/1.9mm

Blade Height

59mm

Weight

184g

HRC

~62

An In depth look

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Matsubara Hamono

They originate from Nagasaki, and the business is headed by Tanaka Kama Kogyo. The history of Matsubara blades can be traced back to the Battle of Dan-no-ura of 1185. After the battle, Naminohira Yukiyasu, a master blacksmith of the defeated Taira Clan, fled from the victorious Minamoto Clan and went into hiding in the Province of Hyuga (today's Miyazaki).

When demand for swords soared during the Warring States Period, his descendants moved to Matsubara in 1474. They forged swords on the grounds of Hachiman Shrine and, at the request of local farmers, started to make crescent-shaped sickles. This is the beginning of Matsubara sickles.

Shop All Matsubara Hamono

Customer Reviews

Based on 4 reviews
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M
Michele Froidevaux
Dream to cut with

I didn't think I'd love a knife more than the santoku knife I bought on my first trip to Japan, but this one might be it. It has a great weight to it and is a dream to use.

R
Richard Abella
An absolute BEAST and POWERHOUSE!

Matsubara Hamono 210mm Gyuto. A POWERHOUSE of a knife. My first Japanese knife after a decade of working as a chef. Im really impressed. Looking forward to get another one.

C
Chester Fajardo

Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm

C
Cooper Yon
A superb Addition!

An incredible way to mark my 21st birthday. This lovely knife serves as a staple in my line and couldn’t be happier with the quality of this product. Thank you Matsubara & Chefs Edge!