Gyuto, chefs knife, with an aggressive tip and a thin edge.

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, meaning only the edge develops a patina. The finish is black kurouchi. The knives feature thin edges, a raw and powerful appearance, and feel excellent in the hand. The handle is octagonal and made of walnut, with a bolster made of oak.

Blade length, tip to heel: 210 mm
Blade height at heel: 60 mm
Thickness at blade root: 4 mm
Thickness mid spine: 2 mm
Weight: 196 g
Handle: Walnut with oak bolster

Tanaka Kama Kogyo is the owner of the Matsubara knife forge in Nagasaki. He is the fourth generation of smiths in his family, forging blades by hand with great precision. The steel, called shirogami, is an exceptionally pure carbon steel that achieves an incredibly thin and sharp edge. The quality of the edge largely depends on the hardening and heat treatment processes. We have personally used Matsubara knives and can confirm that the steel quality is truly outstanding. The sharpness retention and cutting efficiency of Matsubara knives surpass most others.

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