The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces back over 800 years to refugees who settled in the region after the Battle of Dannoura, bringing their metallurgical traditions with them. Matsubara blades are made by this family at Tanaka Kama Kogyo, and every knife in the line carries that hand-forged character in the steel.
The kiri cleaver is a Japanese take on the vegetable cleaver format—broader and taller than a nakiri, but lighter and more refined than a Chinese-style cai dao. This knife is built around a Ginsan (Silver #3) stainless core at the cutting edge, prized in Japan for combining excellent sharpness with easy stainless maintenance. The core is clad san-mai in stainless steel and finished with a nashiji, or pear skin, texture that catches the light and helps with food release along the flat of the blade.
The profile is thoughtfully shaped, with a tapered tip for finer cuts, a subtle belly for light rocking, and enough blade height to scoop ingredients from the board. This version is fitted with a simple oak wood handle without a ferrule, giving the knife a clean, rustic look that suits the hand-forged blade nicely.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use—no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require special treatment beyond normal cleaning.
Each knife is made by hand, so measurements may vary.Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3)
Cladding: Nashiji (Pear Skin) Stainless
Edge Grind: Even
Handle: Octagonal Oak Wood, No Ferrule
Weight: 8.4 oz (238 g)
Blade Length: 190 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 79 mm
The kiri cleaver is a Japanese take on the vegetable cleaver format—broader and taller than a nakiri, but lighter and more refined than a Chinese-style cai dao. This knife is built around a Ginsan (Silver #3) stainless core at the cutting edge, prized in Japan for combining excellent sharpness with easy stainless maintenance. The core is clad san-mai in stainless steel and finished with a nashiji, or pear skin, texture that catches the light and helps with food release along the flat of the blade.
The profile is thoughtfully shaped, with a tapered tip for finer cuts, a subtle belly for light rocking, and enough blade height to scoop ingredients from the board. This version is fitted with a simple oak wood handle without a ferrule, giving the knife a clean, rustic look that suits the hand-forged blade nicely.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use—no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require special treatment beyond normal cleaning.
Each knife is made by hand, so measurements may vary.
