The Wavy Face finish on this line is a hand-hammered texture applied directly to the Blue #2 stainless-clad blade - not a machine-pressed pattern but a genuine hand-worked surface that gives each knife a slightly different character. The hammered texture reduces surface contact between blade and food, improving release on sticky vegetables and proteins. Katsuto Tanaka produces these at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture for CKTG exclusively - Blue #2 carbon at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle.
The bunka at 175mm blade length in wavy face finish is the format that brought many collectors to the Matsubara Wavy Face line in the first place. Reverse tanto tip for fine cutting, flat profile for push-cutting, hand-hammered wavy face texture for food release. Blue #2 at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle. 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 bunka at 175mm blade length in wavy face finish is the format that brought many collectors to the Matsubara Wavy Face line in the first place. Reverse tanto tip for fine cutting, flat profile for push-cutting, hand-hammered wavy face texture for food release. Blue #2 at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle. 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: Wavy Face (Hammered)
- Edge Grind: Even 50/50 Double Bevel
- Handle: Burnt Urushi Oak Octagonal
- Weight: 5.6 oz (158g)
- Blade Length: 175mm
