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.
This is a substantial knife - taller than most nakiris in its size class, sitting closer to cleaver proportions. Weighing nearly 9 oz, the forward weight powers through large produce. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal walnut and black pakka wood handle.
What Customers Are Saying: One five-star review from Lester calls it a stunning knife that looks far more attractive in person than in the photos. Unlike many handmade knives, his example came with excellent symmetry and fit.
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 (Pear Skin)
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 8.8 oz (250 g)
Blade Length: 172 mm
Total Length: 336 mm
Spine Thickness at Heel: 4 mm
Blade Height: 77 mm
This is a substantial knife - taller than most nakiris in its size class, sitting closer to cleaver proportions. Weighing nearly 9 oz, the forward weight powers through large produce. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal walnut and black pakka wood handle.
What Customers Are Saying: One five-star review from Lester calls it a stunning knife that looks far more attractive in person than in the photos. Unlike many handmade knives, his example came with excellent symmetry and fit.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Wonderful Matsubara NakiriPosted By: Lester
27 people found this review helpful
Thank you, Chef Knives to Go, for offering the 180-mm Matsubara G3 nashiji tall nakiri. This is a stunning knife, to behold. The one that I received looks far more attractive than the knife shown in the ad. Unlike many handmade knives, this knife was hand-fabricated with the highest quality of a factory-made knife. I bought it, specifically, because I wanted to have a nakiri that provides more-than-adequate knuckle clearance, between the cutting board and my long fingers.
Here are a couple of additional notes. First, as I was preparing to sharpen it, my quick test revealed that it was already very, very sharp. Second, although I had intended to remove the burned urushi finish from the walnut handle (described as such, in the ad), I noticed that the handle was actually not charred. Yippee! I like plain handles.
I really like the balance and feel of this knife. I enjoy having the tallest section of the blade located at the handle end of the blade, because this design eliminates the tendency of the handle to rock downward, at the end of the cutting stroke. This knife appears to have no vices. It will serve as my primary vegetable knife.
27 people found this review helpful
Thank you, Chef Knives to Go, for offering the 180-mm Matsubara G3 nashiji tall nakiri. This is a stunning knife, to behold. The one that I received looks far more attractive than the knife shown in the ad. Unlike many handmade knives, this knife was hand-fabricated with the highest quality of a factory-made knife. I bought it, specifically, because I wanted to have a nakiri that provides more-than-adequate knuckle clearance, between the cutting board and my long fingers.
Here are a couple of additional notes. First, as I was preparing to sharpen it, my quick test revealed that it was already very, very sharp. Second, although I had intended to remove the burned urushi finish from the walnut handle (described as such, in the ad), I noticed that the handle was actually not charred. Yippee! I like plain handles.
I really like the balance and feel of this knife. I enjoy having the tallest section of the blade located at the handle end of the blade, because this design eliminates the tendency of the handle to rock downward, at the end of the cutting stroke. This knife appears to have no vices. It will serve as my primary vegetable knife.
