Some nakiri knives are compact and nimble. This one occupies different territory - taller, heavier, and more substantial than most nakiris (Japan's dedicated vegetable knife) in its size class, sitting in a format that bridges the gap between a standard nakiri and a small Chinese cleaver. The Tanaka family has been forging blades in Omura City, outside Nagasaki, for four generations, their craft tracing a lineage that reaches back over 800 years. The G3 Nashiji line is their take on refined san-mai construction - Ginsan (Silver #3) stainless at the core, stainless cladding with a nashiji (pear skin) finish, and hand-forged from start to finish.
At 172mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The walnut octagonal handle with black pakka wood ferrule is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
At 172mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The walnut octagonal handle with black pakka wood ferrule is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 8.8 oz (250g)
- Blade Length: 172mm
- Total Length: 323mm
- Spine Thickness at Heel: 3mm
- Blade Height at Heel: 79mm
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.
