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Matsubara Hamono Blue 2 Tsuchime Petty 120mm
$219.00 AUD
Unit price / perShare
Blade Type
The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.
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.
Recommended Maintenance
Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.
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.
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Knife Care
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.
Really nice knife, sharp, beautiful and well presented.
Great service too. Thanks
Great sized petty that can still tackle potatoes and onions while having the finesse to dice garlic and trim proteins. Came sharp out of the box, maintained its edge for around a month now with daily use, and no rust on the carbon edge with proper care.
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