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Matsubara  |  SKU: MABA-B2NASH-KSJ240BK

Matsubara Blue 2 K-tip Sujihiki 240mm Nashiji Burnt Kashi

$6,848.00 $8,078.00
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Matsubara Blue 2 Nashiji Stainless Clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 175 g | 6.2 oz
Edge Length 240 mm | 9 29/64″
Heel Height 39 mm | 1 17/32″
Width @ Spine 3.2 mm | 1/8″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 0.6 mm | 1/32″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 61 - 63
Surface Finish Nashiji
Handle Burnt Kashi Octagonal
Region Nagasaki
Best for
  • Enthusiasts
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Shu Matsubara’s Blue 2 Nashiji is a rustic looking and highly practical knife that carries some decent performance and great value. The stainless cladding over the Blue 2 steel is a great plus in usability, and the hand-forged taper and profile offers great handling in use.

    The organic trace left from handcraft can be easily spotted on these blades at first glance, the floating cladding line, texture-rich Nashiji and tapered spine speaks of the heat and sweat they went through. Nashiji/pear skin finish is one of my favourite finishes, not only because of the lovely look, but also its ability to keep it. 

    After forging and heat treating, the black oxidation layer is left on the surface of the knife, by using a wire brush instead of more aggressive abrasive, this softer layer of oxide can be removed without erasing away the texture of the steel. As the wire brush is essentially scratching the steel until the surface is evenly scratched, it is really hard to create more scratch on Nashiji surface in regular use. Compared with other clean and even finishes, this high entropy finish can stay this way very easily.

    Just like the surface finish of them, these knives’ construction is also very masculine. They weigh on the higher side in their respective category and tend to have a slightly taller profile. The heavy weight is pretty great for those who like a reassuring handling for their tools, and Matsubara surely delivers that. The geometry of the blade is too not the most aggressive and laser-like. Some thickness is left in the bevel for a more robust edge, but a gentle convex can still ensure a relatively smooth cut.

    The Blue 2 is a common steel used extensively in hand forged blades, having more edge retention and being less reactive than White and easier to deal with than Blue Super, many blacksmiths are happy to forge with this steel and many chefs are happy to use knives made with it. Despite the need for maintenance still, the wicked edge you can get on this steel still attracts many users, not to mention the stainless cladding it is warped in on these knives have made the caring much less tedious.

    These blades remind me of Shigeki Tanaka’s works(it’s definitely a coincidence that both makers share the family name), rustic, organic and characterful. The pricing is also pretty attractive, and I even think for the amount of work put into these knives, this price is pretty low for what you get. I’d highly recommend this knife for anyone who is looking for a carbon steel knife and prefers a heavy, workhorse style blade.

    Pros Cons
  • Budget friendly
  • Great for professionals
  • Great artistic
    		•
  • Need some work on the blade
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Matsubara Hamono

    Tucked away in Omura City, Nagasaki, Matsubara Hamono is a father-and-son story in steel—master smith Katsuto Tanaka (田中勝人) , a fourth-generation blacksmith, forging side-by-side with his son, Hiroki (裕紀). Their workshop (often called Tanaka Kama Kogyo) sits in a region where blade-making runs deep; local lore traces the craft back more than 800 years, and you feel that lineage in every heat, hammer, and quench. Expect characterful finishes—rustic kurouchi and lively tsuchime—and a practical mix of steels: White #1 for that keen, classic bite, Blue #2 for edge retention, and clean, stainless, user friendly Ginsan. Matsubara profiles have a signature “tall and useful” vibe (think tall nakiri or even kiri-style cleavers), with grinds that slide through produce and cladding that keeps maintenance sane in a busy kitchen. It’s old-school know-how meeting real-world cooking—family craft, regional history, and knives that simply make you want to cook.

    松原包丁

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish: Nashiji

      The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Kashi - Japanese Oak

      This handle utilizes premium Kashi (Japanese White Oak) as its foundation. In this variation, one half of the handle undergoes a controlled charring process.

      This technique transforms the wood's appearance: the burnt section develops a deep, rich hue and pronounced texture, creating a striking visual contrast against the untouched, warm-toned Kashi on the other half. The charring process can also accentuate the wood's inherent medullary ray figuring, adding further depth and complexity.

      Despite the dramatic visual effect, the core stability and durability characteristic of Kashi remain. The charred surface provides a unique tactile quality while maintaining the material's inherent resilience. This treatment results in a handle offering both bold visual distinction and the reliable performance expected of Japanese white oak.

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