Nagasaki Prefecture in southern Japan is not a region most cooks associate with knife production, which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a fourth-generation family shop whose origins trace back over 800 years.
The 180mm gyuto is the most compact chef knife in the Blue #2 Nashiji line - light, nimble, and suited to smaller kitchens or as a complement to a longer blade.
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 put it in 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 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.6 oz (159 g)
Blade Length: 182 mm
Total Length: 325 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
The 180mm gyuto is the most compact chef knife in the Blue #2 Nashiji line - light, nimble, and suited to smaller kitchens or as a complement to a longer blade.
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 put it in 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.
