Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family, in Omura City, just outside Nagasaki. The origins of the blacksmith tradition came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop.
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice, sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes it with a nashiji (pear skin) finish.
Each knife is made by hand so measurements may vary.Blacksmith: Tanaka san
Brand Name: Matsubara
Steel: Ginsan
Cladding: Stainless
Finish: Nashiji
Edge Grind: 50/50
Weight: 5.2 oz (148 g)
Edge Length: 192 mm
Total Length: 333 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 53 mm
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Handle: Walnut Octagonal
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice, sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes it with a nashiji (pear skin) finish.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Glad I ordered when I did!!, March 5, 2026Posted By: Jeff B.
I had been wanting a tall flat profiled bunka for awhile now. I also was being picky and wanted it to be G3 steel. This knife has been put through the wringer for a week now with 10-12 hour days. I have not had to as much as touch it to my ceramic yet. The grind is impressive the edge just melts through dense hard veg. The first thing I cut with this knife were radishes and they felt like warm butter with this knife in hand. It smashes through supremes. Has enough belly to rock through herbs. Very flat profile perfect for push pulls. Chopping and draw cuts. I am very pleased and will definitely be trying some more knives from this maker when they’re available. Fingers crossed for a 210 G3 gyuto soon!
I had been wanting a tall flat profiled bunka for awhile now. I also was being picky and wanted it to be G3 steel. This knife has been put through the wringer for a week now with 10-12 hour days. I have not had to as much as touch it to my ceramic yet. The grind is impressive the edge just melts through dense hard veg. The first thing I cut with this knife were radishes and they felt like warm butter with this knife in hand. It smashes through supremes. Has enough belly to rock through herbs. Very flat profile perfect for push pulls. Chopping and draw cuts. I am very pleased and will definitely be trying some more knives from this maker when they’re available. Fingers crossed for a 210 G3 gyuto soon!
Oh MyPosted By: Cory
50 people found this review helpful
I've had a lot of knives over the years; most of which have come and gone.
This one is the sharpest out of the box by far. The handling is perfect. And love the fit & finish.
An epic keeper.
Truly one of the greats and priced insanely well.
50 people found this review helpful
I've had a lot of knives over the years; most of which have come and gone.
This one is the sharpest out of the box by far. The handling is perfect. And love the fit & finish.
An epic keeper.
Truly one of the greats and priced insanely well.
