Chinese cleaver with a 220 mm long blade.

Blade height: 88 mm
Thickness at the heel: 3.5 mm
Thickness at the middle of the spine: 2 mm
Weight: 350 grams
Steel: Aogami #2

The knives have a raw and powerful character. The spine of the blade is tapered and the edge is very thin. Perfect for anyone looking for a knife with a solid feel and delicate precision.

Tanaka Kama Kogyo is the owner of Matsubara’s knife forge in Nagasaki. He is the fourth generation smith in his family, and he forges the blades by hand with great precision. The steel is called Aogami, which is a very hard carbon steel that takes an exceptionally thin and sharp edge. The quality of the edge depends greatly on the hardening and heat treatment. We have used Matsubara’s knives ourselves and can attest that the quality of the steel is really, really good. The edge retention and cutting performance of Matsubara’s knives surpass most others.

Note: Carbon steel is not stainless! Always dry the knife after use so that rust does not form. Over time, the carbon steel will develop a patina in various tones. This is completely normal, but it can be polished away with polishing compound if desired.