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. This is one of the most distinctive knife lines in the CKTG catalog.
The 210mm gyuto is the standard all-purpose chef knife in the G3 Nashiji line - well-proportioned at just over 6 oz for daily kitchen prep. Ginsan at 62 HRC delivers stainless performance with carbon steel sharpening behavior. The octagonal walnut handle with a black pakka wood ferrule will suit both right- and left-handed users, as will the even, double-bevel grind.
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: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.1 oz (174 g)
Blade Length: 213 mm
Total Length: 362 mm
Spine Thickness at Heel: 3 mm
Blade Height: 57 mm
The 210mm gyuto is the standard all-purpose chef knife in the G3 Nashiji line - well-proportioned at just over 6 oz for daily kitchen prep. Ginsan at 62 HRC delivers stainless performance with carbon steel sharpening behavior. The octagonal walnut handle with a black pakka wood ferrule will suit both right- and left-handed users, as will the even, double-bevel grind.
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.
