Masutani Hamono "Kokuryu" VG10 Tsuchime 165mm Nakiri

by Masutani Hamono

$96.00

This handcrafted Nakiri is made of VG10 steel core, clad in stainless steel with Tsuchime finish. Measuring just 1.9mm at heel, the exceptionally thin blade allows you to perform extremely smooth cuts. The blade's stainless capability and the western handle made of blue pakkawood make this knife extremely easy to maintain. Fit and finish is excellent for a knife at this price range.

Spec:

  • Origin (Made in): Echizen, Fukui Prefecture, Japan
  • Brand: Masutani Hamono
  • Knife Type: Nakiri
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): VG10
    • Jigane (Cladding): Stainless Steel
    • Hardness: 60-61 HRC
    • Hand-forged, hand-grind, hand-sharpened
  • Blade Finishes: Tsuchime (Hammered)
  • Blade Length: 165mm (6.5")
  • Blade Height (at heel): 51mm
  • Spine Thickness
    • Above heel: 1.9mm
    • Middle: 1.9mm
  • Handle
    • Shape: Western-shaped
    • Material: Blue Pakkawood
    • Bolster: Stainless Steel
    • Length: 120mm
  • Overall Length: 294mm
  • Weight: 178g (6.28oz)
  • Hand Chiseled Mark: In Japanese Kanji "Kunihira Made" ( 訓平 作)

About Masutani Hamono 増谷刃物

Masutani Hamono is a small knifemaker based in Echizen, the “Knife City” of Japan. As fourth generation blacksmith as well as brother of the owner of Ryusen Hamono, Kunio Masutani (増谷 訓生) has more than 30 years of knifemaking experience. Mr. Masutani’s motto is to make affordable and practical kitchen knives to be used in normal households. He pays great attention to the cutting performance and the easiness in maintenance as well as the aesthetic quality of his knives.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

Customer Reviews

Based on 2 reviews
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Anonymous (South West Bend, US)
Awesome knife!

First thing about holding this knife is how comfortable it is to hold. Balance and weight were perfect that I was slicing through garlic and vegetables as if the knife was weightless. It did come razor sharp. I wouldn’t hesitate to purchase from this craftsman again. He definitely puts quality ahead of pricing.

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Andrea Vannice (Denver, US)
Amazing

Gave to husband for Christmas. He absolutely loved it! It’s beautiful, wonderful to handle and super sharp! I totally recommend

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