Nakiri Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-208 16.5cm These whetstones provide one of

These whetstones provide one of the finest edges on the market with very little to no deterioration or deformation

Feel the culture of Japanese knives close to you

"He realized how much he loved everything—the sun

When you need to raise and handle a bake or gratin to place in the oven or move it to the table for serving

and the sharpness is remarkably long-lasting

Nakiri Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-208 16.5cm These whetstones provide one ofMaster Katsuto Tanaka's Nakiri knife, Matsubara Hamono. This knife has a stainless steel clad Aogami 2 steel body. Nut wood is used to make the handle. Hard maple ring plus macassar ebony. Master blacksmith Katsuto Tanaka san began producing knives under the Matsubara Hamono brand in 1982, when he was just 20 years old. The Matsubara region's history with knives dates back to 1474, when Master Yukiyasu Naminohira relocated here to work on swords for