Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line.
This kiritsuke brings the angular tanto tip to a full chef knife length. The flat profile works for push and pull cutting, and the precise tip handles garnish work and fine cuts. Crafted from Ginsan and hardened to 62 HRC, the blade is finished with a nashiji stainless cladding. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal rosewood handle.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
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: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Rosewood Octagonal
Weight: 6.2 oz (178 g)
Blade Length: 209 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
This kiritsuke brings the angular tanto tip to a full chef knife length. The flat profile works for push and pull cutting, and the precise tip handles garnish work and fine cuts. Crafted from Ginsan and hardened to 62 HRC, the blade is finished with a nashiji stainless cladding. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal rosewood handle.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.
