Matsubara | SKU: MABA-B2NASH-KSJ240BK

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

$9,217.00

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.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

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 @ Heel	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

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

Matsubara Hamono

Matsubara Hamono — Nagasaki's Father-Son Forge

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

When you hold a knife from Matsubara Hamono, you’re not just grasping steel — you’re holding generations of craftsmanship, heritage, and family dedication. Based in Omura City, Nagasaki Prefecture, this workshop is led by fourth-generation blacksmith Katsuto Tanaka and his son Hiroki Tanaka, representing the perfect bridge between traditional Japanese forging and modern knife design.

The Matsubara region has a blade-making lineage that stretches back more than 800 years, and that deep history lives on in every hammer strike and heat treatment performed in the Tanaka family forge. What makes Matsubara Hamono stand out is the hands-on approach — forging, cladding, grinding, and finishing are all done in-house. Under Katsuto’s steady experience and Hiroki’s youthful eye for refinement, their knives blend time-honored forging skill with contemporary practicality and balance.

Matsubara knives are instantly recognizable for their tall blade profiles, generous knuckle clearance, and distinctive finishes such as kurouchi (black-forged), tsuchime (hammered), and nashiji (pear-skin). They are often forged from steels like Shirogami #1, Aogami #2, and Ginsan, carefully laminated with stainless cladding for ease of maintenance. The result is a knife that performs brilliantly in both professional kitchens and at home — offering a smooth, confident cut and superb edge retention.

Choosing a knife from Matsubara Hamono means choosing personality, story, and purpose. Each blade carries the spirit of Nagasaki’s forging tradition and the personal touch of the Tanaka family. It’s not a product of automation but of artistry — the warmth of human hands meeting the precision of fine steel. Whether you’re a passionate home cook or a seasoned chef, a Matsubara knife brings together heritage, functionality, and the unmistakable soul of true Japanese craftsmanship.

“Father and son in Ōmura, Nagasaki — four generations of forging with Shimabara spirit.”

Est. 1933 | 昭和8年

Known for Father-and-son operation, fourth-generation blacksmithing

Instagram @matsubara_hamono Read more about Matsubara Hamono

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 proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

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.

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.

Handle

Burnt Kashi Octagonal

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.

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

Blue 2 vs White 2 steel for Japanese kitchen knives

Blue 2 (Aogami #2) and White 2 (Shirogami #2) are both Hitachi high-carbon steels, but Blue 2 adds chromium and tungsten to White 2’s base, giving it noticeably better edge retention while keeping similar sharpness. The trade-off is that Blue 2 is slightly more abrasion-resistant during sharpening, so it takes a little more time to refine an edge, whereas White 2 is easier to sharpen and can take a finer, more aggressive edge but dulls faster in use.

Reviewed by James Zhang & K&S staff · Last updated 22 July 2026

We trust this information is correct at the time of writing, but it is not an official document and details may change without notice. If you spot an error, tell us and we'll fix it.

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

Availability

Detailed Specifications

Matsubara Hamono

Sujihiki

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Sanmai - Stainless Clad

Nashiji

Burnt Kashi Octagonal

Frequently asked questions

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