Nagasaki Prefecture in the south of 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 four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
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. At 182mm blade length, 5.6 oz, 47mm height and 4mm spine with Blue #2 at 62-63 HRC. Rosewood octagonal handle with black pakka ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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 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.
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. At 182mm blade length, 5.6 oz, 47mm height and 4mm spine with Blue #2 at 62-63 HRC. Rosewood octagonal handle with black pakka ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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 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.
- 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: Stainless
- HRC: 62-63
- Finish: Nashiji
- Edge Grind: Even 50/50 Double Bevel
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.6 oz (159g)
- Blade Length: 182mm
- Total Length: 325mm
- Spine Thickness at Heel: 4mm
- Blade Height: 47mm
