Gyuto knife with a 212 mm long blade.  The handle is octo shaped and made from walnut with a black pakkawood ferrule.

The Matsubara style is to make a tall and sturdy knife with a very thin edge. For users looking for a rough look, a blade with some weight to it and a thin edge that cuts superbly. The weight comes from the tall blades, but also from the clear distal taper.

Weight: 178 gr
Blade height heel: 57 mm
Edge length: 212 mm
Steel: Shirogami #1
Clad: Iron

Note: Each measurement can vary slightly. Its a hand made product.

Tanaka Kama Kogyo is the owner of Matusbara knives in Nagasaki. He is the 4:th generation of blacksmiths in his family and he forges his blades with great passion and enthusiasm. One example of this is that he laminates the steel by hand (warikomi). This is accomplished by cutting open a piece of soft iron and inserting the core steel (shirogami#1). This created a U-shape with the core wedged within, as opposed to a ready made 3-layer material that is made up of 3 sheets of metal. The quality of the blade relies heavily on the heat treatment. We have visited the Matusbara factory and we have used his knives extensively. We can confirm that the forge and heat treat is done with precision. It cuts well and it holds its edge for a long time. Surprisingly long for shirogami steel.

Carbon steel is NOT stainless. Be sure to wipe your knife dry after use to avoid rusting.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.