Matsubara Blue #2 Nashiji Santoku 180mm

Nagasaki Prefecture in southern 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 fourth-generation family shop whose origins trace back over 800 years.

This is a well-proportioned santoku, a format that shines on vegetables, proteins, and everyday prep. The even, double-bevel grind and octagonal walnut and black pakka wood handle will suit both right- and left-handed users well.

What Customers Are Saying: One five-star review from Richard calls it a lovely wing-like shape with some weight to it. The choil curves back toward the handle. The surface reminds him of a beach shoreline. It cuts really well and is a pleasure to use.

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 put it in the 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.

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: Blue #2 Carbon Steel

Cladding: Nashiji Stainless

HRC: 62-63

Finish: Nashiji

Edge Grind: Even (50/50), Double Bevel

Handle: Octagonal Walnut

Ferrule: Black Pakka Wood

Weight: 5.0 oz (144 g)

Blade Length: 173 mm

Total Length: 302 mm

Spine Thickness at Heel: 3 mm

Blade Height: 53 mm