Nakiri knife, Shirogami 1, iron clad, kurouchi finish - Matsubara

£175.00 

  • Nakiri knife, Shirogami 1, iron clad, kurouchi finish - Matsubara
  • Nakiri knife, Shirogami 1, iron clad, kurouchi finish - Matsubara
  • Nakiri knife, Shirogami 1, iron clad, kurouchi finish - Matsubara
  • Nakiri knife, Shirogami 1, iron clad, kurouchi finish - Matsubara

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Matsubara Hamono is now run by Master Katsuto Tanaka who has now been making knives for almost 40 years. They still use traditional forge welding techniques and are able to produce excellent hardness from their steels. We are very excited to sell these knives.

SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. 

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. 

HANDLE: Octagonal walnut handle with stripped ebony ferrule, suitable for both lefties and righties.

LENGTH: 165mm

MAKER: Matsubara - Omura city, Japan

BEST FOR: Everything except bones.

SAUNDERS SAYS: “Wow, this hole range is really tall which is something I love.”

These knives are hand-forged so there may be slight variations in measurements and finishes.

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