Gyuto, chef’s knife, with a 211 mm long blade.

The core steel, Shirogami #1, is a very pure carbon steel that takes on a crisp and aggressive edge. Surrounding the core steel is a layer of stainless steel on each side, finished in black kurouchi. The knives have thin edges, a raw and powerful presence, and feel exceptionally good in the hand. The handle is octagonal and made from walnut, with an oak bolster.

Steel: Shirogami #1
Cladding: Stainless steel
Blade length (tip to heel): 211 mm
Blade height at heel: 60 mm
Thickness at heel: 3.5 mm
Spine thickness at midpoint: 2 mm
Weight: 186 g
Handle: Walnut with oak bolster

Tanaka Kama Kogyo is the owner of the Matsubara knife forge in Nagasaki. He is the 4th generation of smiths in his family and hand-forges the blades with great precision. The steel, Shirogami, is a very pure carbon steel that takes an exceptionally thin and sharp edge. Edge quality depends heavily on hardening and heat treatment. We have used Matsubara knives ourselves and can attest that the quality of the steel is truly, truly excellent. The edge retention and cutting performance of Matsubara knives surpass most others.

Note: Carbon steel is not stainless. Be sure to dry the knife immediately after use to prevent the blade from rusting.