Matsubara knives are crafted by Katsuto Tanaka, a fourth generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a blue steel #2 core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.
|Thickness at spine
|Thickness at tip
|Hardness (Rockwell scale)
Bevel / Edge
Use & Care
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives