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.
The 170mm bunka is the format that brought many collectors to the Matsubara Blue #2 Nashiji line in the first place. The reverse tanto tip for fine cutting combines with the flat profile for push-cutting, resulting in a versatile workhorse. The octagonal walnut handle and even, double-bevel grind work equally well for both right- and left-handed users.
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 put it in the 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.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Blade Length: 175 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height: 54 mm
The 170mm bunka is the format that brought many collectors to the Matsubara Blue #2 Nashiji line in the first place. The reverse tanto tip for fine cutting combines with the flat profile for push-cutting, resulting in a versatile workhorse. The octagonal walnut handle and even, double-bevel grind work equally well for both right- and left-handed users.
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 put it in the 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.
Each knife is made by hand so measurements may vary.
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.
