Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, cucumber, and everything else. So lightweight the entire knife feels like it weighs nothing. At 172mm blade length and 4.6 oz this is the lightest bunka in the Blue #2 lineup. Blue #2 at 62-63 HRC, nashiji stainless cladding, walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Three five-star reviews. Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, and cucumber. The entire knife is so lightweight it feels like it weighs nothing. An enthusiastic first use.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, cucumber, and everything else. So lightweight the entire knife feels like it weighs nothing. At 172mm blade length and 4.6 oz this is the lightest bunka in the Blue #2 lineup. Blue #2 at 62-63 HRC, nashiji stainless cladding, walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Three five-star reviews. Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, and cucumber. The entire knife is so lightweight it feels like it weighs nothing. An enthusiastic first use.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
- Blacksmith: Katsuto Tanaka
- Workshop: Tanaka Kama Kogyo
- Location: Omura City, Nagasaki Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 Carbon Steel (Aogami #2)
- Cladding: Stainless Nashiji
- HRC: 62-63
- Finish: Nashiji
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Weight: 4.6 oz (132g)
- Blade Length: 172mm
- Total Length: 312mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Matsubara Blue#2 Bunka, October 23, 2025Posted By: Frederick Bellamy
7 people found this review helpful
Simply Wow! This thing is perfection for vegetables. It is sharp enough to slice paper thin tomatoes, potatoes, cucumber, and everything else I could slice, chop, and dice. The entire knife is so lightweight that it requires almost no effort to control. The traditional pinch grip on the heel gives absolute control for fine detail work for decorative food art or trimming. It is carbon steel, so it requires drying and care, but it is a habit that is easily adopted. Only honing has been needed (probably not needed, but it is habit now)
7 people found this review helpful
Simply Wow! This thing is perfection for vegetables. It is sharp enough to slice paper thin tomatoes, potatoes, cucumber, and everything else I could slice, chop, and dice. The entire knife is so lightweight that it requires almost no effort to control. The traditional pinch grip on the heel gives absolute control for fine detail work for decorative food art or trimming. It is carbon steel, so it requires drying and care, but it is a habit that is easily adopted. Only honing has been needed (probably not needed, but it is habit now)
Oh YesPosted By: Cory
24 people found this review helpful
This is a great knife.
Recently arrived and is exactly what I was looking for. Sometimes you don't know for sure until it arrives and, yes, this is "it".
Has a really nice weight, very good handling and has all of the handcrafted Japanese character that anyone could ever want.
Oh yes.
24 people found this review helpful
This is a great knife.
Recently arrived and is exactly what I was looking for. Sometimes you don't know for sure until it arrives and, yes, this is "it".
Has a really nice weight, very good handling and has all of the handcrafted Japanese character that anyone could ever want.
Oh yes.
