This excellent knife is handcrafted by Matsubara in Nagasaki, Japan, and features a core of Aogami #2 carbon steel. Blue #2 is one of the most respected Japanese cutlery steels because it takes a very fine edge, holds it well, and offers an excellent balance of sharpness, toughness, and edge retention. The core steel is clad in stainless steel in a san mai construction with a rugged nashiji finish, giving you much easier daily care while still delivering the lively cutting feel that makes carbon steel so rewarding to use.
This kiri cleaver is a clever hybrid that blends the thin cutting performance and nimble tip of a bunka with the generous height and board clearance of a tall cleaver. It excels on vegetables, herbs, boneless proteins, and any prep where extra blade height adds comfort and control. The tall profile is especially appealing for cooks with larger hands or anyone who enjoys the confidence and versatility of a broader blade without the heavy, thick feel of a traditional cleaver.
Customer feedback on this knife has been exceptional. Users consistently praise the thin grind and effortless cutting feel, noting how it glides through vegetables and handles large prep with ease. The extra height is a standout feature, especially for those with larger hands, offering comfort and clearance that many knives lack. Fit and finish receive high marks, and many customers mention how striking the knife looks in person. Overall, it’s described as a powerful, nimble, and highly satisfying tool that often becomes a favorite in the kitchen.
We are always on the lookout for unusual knives that bring real performance to the table, and the Matsubara Blue #2 Nashiji Kiri Cleaver does exactly that. It is distinctive, beautifully finished, and highly functional in daily kitchen use. This knife was created in response to customer feedback, and we think Matsubara absolutely nailed the concept.
Care Instructions: Blue #2 is reactive carbon steel, so hand wash and dry the edge promptly after use. The stainless cladding makes maintenance easier, but the exposed core steel can still develop patina or rust if left wet. Do not cut hard, frozen, or twisting foods.
Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 7.8 oz (222 g) Blade Length: 191 mm Total Length: 328 mm Spine Thickness at Base: 3 mm Blade Height: 79 mm Handle: Walnut Octagonal
This kiri cleaver is a clever hybrid that blends the thin cutting performance and nimble tip of a bunka with the generous height and board clearance of a tall cleaver. It excels on vegetables, herbs, boneless proteins, and any prep where extra blade height adds comfort and control. The tall profile is especially appealing for cooks with larger hands or anyone who enjoys the confidence and versatility of a broader blade without the heavy, thick feel of a traditional cleaver.
Customer feedback on this knife has been exceptional. Users consistently praise the thin grind and effortless cutting feel, noting how it glides through vegetables and handles large prep with ease. The extra height is a standout feature, especially for those with larger hands, offering comfort and clearance that many knives lack. Fit and finish receive high marks, and many customers mention how striking the knife looks in person. Overall, it’s described as a powerful, nimble, and highly satisfying tool that often becomes a favorite in the kitchen.
We are always on the lookout for unusual knives that bring real performance to the table, and the Matsubara Blue #2 Nashiji Kiri Cleaver does exactly that. It is distinctive, beautifully finished, and highly functional in daily kitchen use. This knife was created in response to customer feedback, and we think Matsubara absolutely nailed the concept.
Care Instructions: Blue #2 is reactive carbon steel, so hand wash and dry the edge promptly after use. The stainless cladding makes maintenance easier, but the exposed core steel can still develop patina or rust if left wet. Do not cut hard, frozen, or twisting foods.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) What a knife!!, May 13, 2026Posted By: Victor Bellehumeur
Received this knife today and out of the box measured 118 Bess. That is super sharp for an out of the box knife. Weight is 258g which was my primary goal. I didn't want a heavy cleaver style knife. The tip area was a little rough but after a few light strokes on a Shapton 16000 stone it was extremely smooth. After that a few strops on sued leather treated with 2.5 micron diamond paste and I measured a 60 Bess (very slow down stroke) which is where I stop - crazy sharp. The knife feels wonderful in hand. I have been searching a long time for this weight and style combination and couldn't be happier. Also happy that it came from a great seller.
Received this knife today and out of the box measured 118 Bess. That is super sharp for an out of the box knife. Weight is 258g which was my primary goal. I didn't want a heavy cleaver style knife. The tip area was a little rough but after a few light strokes on a Shapton 16000 stone it was extremely smooth. After that a few strops on sued leather treated with 2.5 micron diamond paste and I measured a 60 Bess (very slow down stroke) which is where I stop - crazy sharp. The knife feels wonderful in hand. I have been searching a long time for this weight and style combination and couldn't be happier. Also happy that it came from a great seller.
Overjoyed Words don't do it justice!Posted By: StiffArm
45 people found this review helpful
Truly I cannot find the words to describe how much I like this knife. Admittedly I have only used it for a few meals so long term durability remains to be seen, however, with the first cut I made I knew I had finally found the perfect knife for most of my needs. I do a ton of veggie prep and have rather large hands, and this kiri cleaver is beyond perfect. The grind is very thin and OOTB was hair-poppin' sharp so it absolutely melted through my standard stir-fry veggies like onions, peppers, celery, and carrots. The first cut was so smooth it actually made me smile. This is also the first knife I've purchased that looked so nice I almost didn't want to use it, almost. Fit and finish was 10/10. The handle looked to be sealed properly but I still rubbed a little wax around just to be thorough. Obviously this cleaver is not for "hacking" through anything but for slicing softer veggies and boneless chicken, tofu, or the occasional bit of red meat. If you too have large hands and are tired of hitting your knuckles against the board then I sternly recommend this style of knife. I still like my tall nakiri from Daovua but this Matsubara completely outperforms and makes the nakiri seem clunky in comparison. Make a decision to treat yourself to something wonderful and just click "Add To Cart". For a non-professional home cook this was the upper end of what I could justify spending but I am so happy that I did. I 100% got what I paid for.
45 people found this review helpful
Truly I cannot find the words to describe how much I like this knife. Admittedly I have only used it for a few meals so long term durability remains to be seen, however, with the first cut I made I knew I had finally found the perfect knife for most of my needs. I do a ton of veggie prep and have rather large hands, and this kiri cleaver is beyond perfect. The grind is very thin and OOTB was hair-poppin' sharp so it absolutely melted through my standard stir-fry veggies like onions, peppers, celery, and carrots. The first cut was so smooth it actually made me smile. This is also the first knife I've purchased that looked so nice I almost didn't want to use it, almost. Fit and finish was 10/10. The handle looked to be sealed properly but I still rubbed a little wax around just to be thorough. Obviously this cleaver is not for "hacking" through anything but for slicing softer veggies and boneless chicken, tofu, or the occasional bit of red meat. If you too have large hands and are tired of hitting your knuckles against the board then I sternly recommend this style of knife. I still like my tall nakiri from Daovua but this Matsubara completely outperforms and makes the nakiri seem clunky in comparison. Make a decision to treat yourself to something wonderful and just click "Add To Cart". For a non-professional home cook this was the upper end of what I could justify spending but I am so happy that I did. I 100% got what I paid for.
Impressive Posted By: Larry Johnson
37 people found this review helpful
This knife is stunning; expertly crafted, incredibly sharp ootb, and so functional in a professional setting. It’s a powerful tool that glides through food. It is particularly adept at tip draws, so I had no issues with onions and garlic. The height made easy work of green cabbage, and the push cut made quick work of yellow squash, bell peppers, mushrooms, and romaine.
I was initially surprised that there was a little resistance when blocking carrots for julienne, but I adjusted my cut and took advantage of the distal taper to make that particular cut happen without wedging. However the resulting carrot julienne was very precise.
But the shocker was when I sliced tomatoes, as they fell effortlessly of the blade like a deck of cards. I’ve never seen food release off a blade like that before. Stainless cladding sure helps when you cut 15 pounds of tomatoes as the knife gets very wet.
I wasn’t expecting a lot from slicing cooked proteins, but it made nice slices of chicken breast and pork tenderloin. It’s a hefty blade, and slicing proteins is better suited for a thinner knife.
My Kiri cleaver setup includes a short suji (210mm) and a 120mm petty.
After all that work I gave it few passes on buffalo and it was razor sharp. I love blue steel.
My only complaint is that it’s so nice I didn’t want to leave it laying around.
37 people found this review helpful
This knife is stunning; expertly crafted, incredibly sharp ootb, and so functional in a professional setting. It’s a powerful tool that glides through food. It is particularly adept at tip draws, so I had no issues with onions and garlic. The height made easy work of green cabbage, and the push cut made quick work of yellow squash, bell peppers, mushrooms, and romaine.
I was initially surprised that there was a little resistance when blocking carrots for julienne, but I adjusted my cut and took advantage of the distal taper to make that particular cut happen without wedging. However the resulting carrot julienne was very precise.
But the shocker was when I sliced tomatoes, as they fell effortlessly of the blade like a deck of cards. I’ve never seen food release off a blade like that before. Stainless cladding sure helps when you cut 15 pounds of tomatoes as the knife gets very wet.
I wasn’t expecting a lot from slicing cooked proteins, but it made nice slices of chicken breast and pork tenderloin. It’s a hefty blade, and slicing proteins is better suited for a thinner knife.
My Kiri cleaver setup includes a short suji (210mm) and a 120mm petty.
After all that work I gave it few passes on buffalo and it was razor sharp. I love blue steel.
My only complaint is that it’s so nice I didn’t want to leave it laying around.
Amazing knifePosted By: Max
6 people found this review helpful
Incredible. Can do everything a chef's knife can do and much more. Surface area a huge plus. And pictures don't do it full justice, it's extremely beautiful. This is a very powerful knife. I will be picking up more knives from this maker without a doubt.
6 people found this review helpful
Incredible. Can do everything a chef's knife can do and much more. Surface area a huge plus. And pictures don't do it full justice, it's extremely beautiful. This is a very powerful knife. I will be picking up more knives from this maker without a doubt.
Everything that I hoped for and then somePosted By: Gregory St Peter
8 people found this review helpful
There are so many good things to say about this knife, I don't know where to start. The performance in one word is nimble. Due to having larger hands I love the height on the blade itself, and with tip on the blade it is much easier to get into more detailed knife cuts. Having a knife that I can bulk chop onions or easily get a proper 1/16" fine brunoise is amazing. The OTB edge was nice, it's obvious though that with a little love on a stone that it will be razor sharpe. The fit and finish is gorgeous and really well made.
My major critique is that for the size of the blade the handle feels a touch small, not to the point of feeling unbalanced, but maybe not what I was expecting. With that being said, there isn't much else that I could say negatively about this knife.
Overall, after getting to know this knife a bit I look forward to many years of use, I have been a fan of nakiris and cleavers for years and I am glad to have found what seems like the perfect marriage of the two styles of knives.
8 people found this review helpful
There are so many good things to say about this knife, I don't know where to start. The performance in one word is nimble. Due to having larger hands I love the height on the blade itself, and with tip on the blade it is much easier to get into more detailed knife cuts. Having a knife that I can bulk chop onions or easily get a proper 1/16" fine brunoise is amazing. The OTB edge was nice, it's obvious though that with a little love on a stone that it will be razor sharpe. The fit and finish is gorgeous and really well made.
My major critique is that for the size of the blade the handle feels a touch small, not to the point of feeling unbalanced, but maybe not what I was expecting. With that being said, there isn't much else that I could say negatively about this knife.
Overall, after getting to know this knife a bit I look forward to many years of use, I have been a fan of nakiris and cleavers for years and I am glad to have found what seems like the perfect marriage of the two styles of knives.
The OnePosted By: Knifeneophyte - verified customer
12 people found this review helpful
Matsubara knives are remarkable. First, the wavy face Nakiri and now this tall gorgeous beauty. The Nashiji and overall fit and finish are beyond reproach. Cutting large vegetables is a joy, the blade glides through anything without effort. Sufficient size, weight and rigidity meld with looks and metallic flash. Rugged yet super elegant. Everything comes together for the sake of grace. Bleeding edge perfection. This kiri-cleaver is sensational!!!
12 people found this review helpful
Matsubara knives are remarkable. First, the wavy face Nakiri and now this tall gorgeous beauty. The Nashiji and overall fit and finish are beyond reproach. Cutting large vegetables is a joy, the blade glides through anything without effort. Sufficient size, weight and rigidity meld with looks and metallic flash. Rugged yet super elegant. Everything comes together for the sake of grace. Bleeding edge perfection. This kiri-cleaver is sensational!!!
