Matsubara Ginsan Nashiji Kengata Gyuto 210mm (8.2")

• Style: Gyuto (Chef's Knife) with Kiritsuke Tip
• Length: 210mm (8.2")
• Blade Steel Type: Ginsan (Silver 3) Stainless Steel
• HRC: 61
• Bevel Angle Ratio: 50/50
• Special Feature: Nashiji
• Cover: Not included

This knife, crafted from premium Ginsan (Silver 3) Steel, strikes an ideal balance between sharpness and rust resistance. Revered for its superior forgeability, Ginsan Steel is commonly used in high-precision, single-bevel Japanese knives. It provides a reliable edge that retains its sharpness while maintaining long-term durability, making it a trusted choice for professional chefs.
Expertly tempered to a target hardness of HRC 61, this blade is optimized for high performance in demanding kitchen environments. Its design features a carefully tapered blade, thick at the heel and gradually thinning toward the cutting edge, ensuring exceptional sharpness across the entire blade. The knife’s balance and ergonomic feel are tailored to perfectly complement a chef’s grip, offering a smooth, comfortable cutting experience for precision control with every stroke.

Tanaka Kama Kogyo Co., Ltd., operating under the trade name Shu Matsubara, is a renowned knife manufacturer based in Matsubara, Omura City, Nagasaki Prefecture. Under the leadership of fourth-generation master Katsuo Tanaka, the company handles every step of the knife-making process in-house—from forging and heat treatment to sharpening and attaching the handle—ensuring the highest level of quality control. The origins of Matsubara knives can be traced back over 500 years to Naminohira Yukiyasu, a legendary swordsmith of the Heike clan. In 1474, his descendants established a workshop in Matsubara, Hizen (now Omura City), where they forged swords at the Hachiman Shrine and crafted tools such as sickles for local farmers. Over the centuries, these techniques have been refined, with each generation perfecting the balance between sharpness and resilience, continuing the legacy of unmatched craftsmanship.

The Nashiji series knives are made by forging a core layer of steel between stainless steel, resulting in knives that retain the sharpness of traditional Japanese blades in the edge while being more resistant to rust, ideal for everyday use. The surface texture, resembling the bumpy skin of a pear, creating a unique aesthetic that combines traditional Japanese and modern design.