Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm

★★★★★ ★★★★★ 5.0 3 reviews

Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm

Name: Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm
Brand: Matsubara Hamono
SKU: TNK-T240GY
Price: 560.0 NZD
Availability: OutOfStock
Rating: 5.0 (3 reviews)

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Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm

$560.00

★★★★★ ★★★★★ 5.0 (3)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel

Blue 2 Core, Stainless Tsuchime Clad

Hardness

62 HRC

54 Soft 67 Hard

Maintenance

Moderate

3 / 5

How to care for this steel

Style

Gyuto

Blade Material

Blue 2 Core, Stainless Tsuchime Clad

Handle Material

Octagon Rosewood

Bevel

Double Bevel

Edge Length

245mm

Overall Length

390mm

Spine Thickness Heel/Mid

3.2mm/1.5mm

Blade Height @ Heel

58mm

Weight

179g

An In Depth Look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type Read

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 Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Ōmura·Blacksmith

Matsubara Hamono

Ōmura, Nagasaki

The 4th generation of the Matsubara Hamono forging line, working continuously from Ōmura since 1933.

Coordinates

32.8°N · 129.9°E

Signature

Tall profile knives, in-house process

Steels

Aogami #2Shirogami #2

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.

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Customer Reviews

5.0

★★★★★ ★★★★★

Based on 3 verified reviews

Write a Review

Nice

Laser. ‘Nough said.

Extremely satisfying to cut with

I was looking for a taller gyuto and at the time the price couldn’t be beat, even buying from the US. There wasn’t much info online but the grind looked nice and the fit and finish looked great. I was excited to add a real looker to my collection and kinda jumped the gun and bought it.

Boy was I surprised to find it really glide through veggies and protein. I’m used to much thinner knives like Shiro Kamo and Takamura and this knife really proves that a thicker blade with the right geometry behind the edge will get the job done just as well. I’m looking forward to picking up another.

I will say the choil is quite wonky and the fit and finish there is pretty bad. But some sandpaper and time can smooth that out. Even with this issue I think it still deserves this high rating.

Seems like we got a new sleeper on our hands. Gotta get it before everyone else does.

Excellent and beautiful Knife