The Matsubara Blue #2 Nashiji Cleaver combines rustic beauty with exceptional cutting performance. Forged by blacksmith Katsuto Tanaka in Omura City, this cleaver reflects the distinctive style and bold character of his blades. Tanaka-san has become well known for producing beautiful, confident tools with refined forging work and expressive finishes, and this cleaver continues that tradition.
The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary.Brand: Matsubara Blacksmith: Tanaka-San Location: Omura City, Japan Construction: Hammer Forged, San Mai Core Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even
Weight: 11.7 oz (330 g)
Edge Length: 218 mm
Total Length: 363 mm
Spine Thickness at Heel: 3 mm
Blade Height: 85 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome, January 30, 2026Posted By: Emerson
Never paid this much for a knife but I thought I would get something for my birthday. Tried out the CCK small and enjoyed it. Very light but didn't really hold an edge for as long as I would like, so i decided something like this would get me what I wanted. This knife is great. It weighs a bit more but you adapt pretty quickly after a bit of use. Takes a keen edge quickly and holds onto it for longer. The moritaka AS cleaver looks awesome but I have heard they are a bit of a project to get properly thinned, and i heard the kurouchi finish comes off pretty easily. Havent had issue with wedging through any larger vegetables with this cleaver. Maybe this is the cleaver for you
Never paid this much for a knife but I thought I would get something for my birthday. Tried out the CCK small and enjoyed it. Very light but didn't really hold an edge for as long as I would like, so i decided something like this would get me what I wanted. This knife is great. It weighs a bit more but you adapt pretty quickly after a bit of use. Takes a keen edge quickly and holds onto it for longer. The moritaka AS cleaver looks awesome but I have heard they are a bit of a project to get properly thinned, and i heard the kurouchi finish comes off pretty easily. Havent had issue with wedging through any larger vegetables with this cleaver. Maybe this is the cleaver for you
