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. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
At 172mm blade length and 77mm height this is a substantial knife - taller than most nakiris in its size class, sitting closer to cleaver proportions. 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 finish. At 8.8 oz with Ginsan at 62 HRC the forward weight powers through large produce. Walnut Octagonal handle, Black Pakka Wood ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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. 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.
At 172mm blade length and 77mm height this is a substantial knife - taller than most nakiris in its size class, sitting closer to cleaver proportions. 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 finish. At 8.8 oz with Ginsan at 62 HRC the forward weight powers through large produce. Walnut Octagonal handle, Black Pakka Wood ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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. 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.
- 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: Nashiji (Pear Skin) 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 (250g)
- Blade Length: 172mm
- Total Length: 336mm
- Spine Thickness at Heel: 4mm
- Blade Height: 77mm
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.
