Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft.
The wavy face hammered texture on Blue #2 with stainless cladding is an unusual combination that works. The blade height helps the knife power through food, and can act as a scoop to transport food from the board to the pan. The octagonal oak handle and double-bevel grind work equally well for right- and left-handed users.
What Customers Are Saying: Two five-star reviews. Michael calls this beautiful beast a great addition - the rustic finish, weight, and feel are awesome. Cuts larger produce like cabbage without issues.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.
The wavy face hammered texture on Blue #2 with stainless cladding is an unusual combination that works. The blade height helps the knife power through food, and can act as a scoop to transport food from the board to the pan. The octagonal oak handle and double-bevel grind work equally well for right- and left-handed users.
What Customers Are Saying: Two five-star reviews. Michael calls this beautiful beast a great addition - the rustic finish, weight, and feel are awesome. Cuts larger produce like cabbage without issues.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.
- Blacksmith: Katsuto Tanaka
- Workshop: Tanaka Kama Kogyo
- Location: Omura City, Nagasaki Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2) Carbon Steel
- Cladding: Nashiji Stainless
- HRC: 62-63
- Finish: Wavy Face (Hammered)
- Edge Grind: Even (50/50), Double Bevel
- Handle: Burnt Oak Octagonal
- Weight: 7.6 oz (216 g)
- Blade Length: 180 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful BeastPosted By: Michael Wilson
28 people found this review helpful
Just have to say that this beautiful cleaver from Matsubara is another great addition to my Japanese knife inventory. Its rustic finish, weight and feel is awesome. Cuts larger produce like Cabbage without any issues. I was so glad to see that it was back in stock and I got one before they sold out. Extremely pleased with it. Thanks to CKTG for the great customer service,and fast shipping.
28 people found this review helpful
Just have to say that this beautiful cleaver from Matsubara is another great addition to my Japanese knife inventory. Its rustic finish, weight and feel is awesome. Cuts larger produce like Cabbage without any issues. I was so glad to see that it was back in stock and I got one before they sold out. Extremely pleased with it. Thanks to CKTG for the great customer service,and fast shipping.
Perfect for someone with large hands like mePosted By: Ryan Barrett
25 people found this review helpful
Knife is light and perfectly balanced for something of this size. The size is really nice for someone with large hands, which is why I got this. Choil is rounded smooth and is comfortable. Knife gets very sharp, and stays sharp. Surface area makes it great for scooping food, so no need for a bench scraper to take up precious counter space.
The thing is just a beast. Only negative is that the food release is not great, but that's the case with any cleaver.
25 people found this review helpful
Knife is light and perfectly balanced for something of this size. The size is really nice for someone with large hands, which is why I got this. Choil is rounded smooth and is comfortable. Knife gets very sharp, and stays sharp. Surface area makes it great for scooping food, so no need for a bench scraper to take up precious counter space.
The thing is just a beast. Only negative is that the food release is not great, but that's the case with any cleaver.
