Matsubara Knives
Matsubara Knives
Matsubara Knives are handmade Japanese knives forged by Katsuto Tanaka, a fourth‑generation blacksmith based in Omura City on the island of Kyushu, Japan. Katsuto Tanaka is carrying on a tradition of Japanese blade-making that dates back centuries. Each knife is made by hand, combining time-honored forging techniques with steels known for their sharpness and durability. The result is a collection that feels deeply connected to Japanese craft while delivering the performance today’s chefs expect.
What Makes Matsubara Knives Special?
What sets Matsubara Knives apart is the combination of traditional knife-making methods, carefully selected steels, and thoughtful design that make them both beautiful and highly functional in the kitchen. Materials include:
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Blue Steel #2 – Known for excellent edge retention, with blades finished with a distinctive nashiji (pear-skin) texture.
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White #1 Kurouchi – A carbon steel core with a rustic, dark finish that highlights its handmade character.
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Ginsan (Silver #3) – A stainless steel option that sharpens quickly, with a hammered tsuchime finish for striking looks while helping to reduce food sticking to the blade.
Each kitchen knife is completed with walnut handles and high-end accents such as ebony or natural horn ferrules and hard wood spacers, creating a tool that feels as refined as it looks.
Matsubara Knives are lightweight, balanced, and extremely sharp, making them suitable for a wide variety of kitchen tasks. They excel at slicing vegetables, trimming meats and preparing fish with precision. Whether you are a professional chef or a passionate home cook, these knives bring both efficiency and enjoyment to your daily prep.
Care Instructions
To protect your investment and ensure your Matsubara Knife lasts for years:
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Wash by hand with warm water and dry immediately after use.
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Avoid cutting frozen foods, bones and other hard materials.
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Avoid glass and marble cutting boards.
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Sharpen only with a whetstone to maintain the blade’s shape and performance.
For carbon steel blades, apply a light coat of mineral oil if storing for an extended period. Over time, the blade will naturally develop a protective patina that adds character and helps guard against rust.
Shop Chubo’s Matsubara Knife Collection
Chubo offers a wide range of Matsubara knives, giving chefs and home cooks alike the right blade for every task:
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Gyuto – The classic Japanese chef’s knife, available in 210 mm and 240 mm blade lengths.
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Bunka – A versatile 180 mm knife with a pointed tip, ideal for vegetables and general prep.
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Petty – Small utility knives designed for trimming and precise cuts.
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Honesuki – A Japanese boning knife specialized for poultry.
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Sujihiki – Long, slender slicers perfect for carving meat or filleting fish.
Shop our high-quality Japanese knives now!