Matsubara Blue #2 Nashiji Kiri Cleaver 190mm. This excellent knife is constructed from Aogami 2 (Blue #2) high-carbon steel. This is one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and overall toughness. Blue steels are harder to sharpen than whites, which cut better as they dull down. But the edge on blue steel is one of the longest-lasting of the paper steels. This core steel is laminated in the san-mai style with softer stainless steel, giving a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes daily maintenance a breeze.
Looking like the offspring of an encounter between a cleaver and bunka, this unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen. It is thin like a bunka, but it is tall like a cleaver and great for tall ingredients; big hands or a simple desire for a taller blade are addressed with this versatile shape.
We are always on the lookout for unusual knives of all types and the Matsubara Blue #2 Nashiji Kiri Cleaver certainly ticks all the unique boxes in our opinion. This was created as a result of our customer comments, so we hope it hits a chord with you.Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Blue #2
Edge Grind: Even
Weight: 7.8 oz (222 g)
Edge Length: 191 mm
Total Length: 328 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 79.3 mm
Handle: Rosewood Octagonal
Please note, Mr. Tanaka puts a notch in the tang and this is done on purpose and is not an installation mistake.
Looking like the offspring of an encounter between a cleaver and bunka, this unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen. It is thin like a bunka, but it is tall like a cleaver and great for tall ingredients; big hands or a simple desire for a taller blade are addressed with this versatile shape.
We are always on the lookout for unusual knives of all types and the Matsubara Blue #2 Nashiji Kiri Cleaver certainly ticks all the unique boxes in our opinion. This was created as a result of our customer comments, so we hope it hits a chord with you.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Words don't do it justice!, December 6, 2023Posted By: StiffArm
Truly I cannot find the words to describe how much I like this knife. Admittedly I have only used it for a few meals so long term durability remains to be seen, however, with the first cut I made I knew I had finally found the perfect knife for most of my needs. I do a ton of veggie prep and have rather large hands, and this kiri cleaver is beyond perfect. The grind is very thin and OOTB was hair-poppin' sharp so it absolutely melted through my standard stir-fry veggies like onions, peppers, celery, and carrots. The first cut was so smooth it actually made me smile. This is also the first knife I've purchased that looked so nice I almost didn't want to use it, almost. Fit and finish was 10/10. The handle looked to be sealed properly but I still rubbed a little wax around just to be thorough. Obviously this cleaver is not for "hacking" through anything but for slicing softer veggies and boneless chicken, tofu, or the occasional bit of red meat. If you too have large hands and are tired of hitting your knuckles against the board then I sternly recommend this style of knife. I still like my tall nakiri from Daovua but this Matsubara completely outperforms and makes the nakiri seem clunky in comparison. Make a decision to treat yourself to something wonderful and just click "Add To Cart". For a non-professional home cook this was the upper end of what I could justify spending but I am so happy that I did. I 100% got what I paid for.
Truly I cannot find the words to describe how much I like this knife. Admittedly I have only used it for a few meals so long term durability remains to be seen, however, with the first cut I made I knew I had finally found the perfect knife for most of my needs. I do a ton of veggie prep and have rather large hands, and this kiri cleaver is beyond perfect. The grind is very thin and OOTB was hair-poppin' sharp so it absolutely melted through my standard stir-fry veggies like onions, peppers, celery, and carrots. The first cut was so smooth it actually made me smile. This is also the first knife I've purchased that looked so nice I almost didn't want to use it, almost. Fit and finish was 10/10. The handle looked to be sealed properly but I still rubbed a little wax around just to be thorough. Obviously this cleaver is not for "hacking" through anything but for slicing softer veggies and boneless chicken, tofu, or the occasional bit of red meat. If you too have large hands and are tired of hitting your knuckles against the board then I sternly recommend this style of knife. I still like my tall nakiri from Daovua but this Matsubara completely outperforms and makes the nakiri seem clunky in comparison. Make a decision to treat yourself to something wonderful and just click "Add To Cart". For a non-professional home cook this was the upper end of what I could justify spending but I am so happy that I did. I 100% got what I paid for.
Impressive Posted By: Larry Johnson
3 people found this review helpful
This knife is stunning; expertly crafted, incredibly sharp ootb, and so functional in a professional setting. It’s a powerful tool that glides through food. It is particularly adept at tip draws, so I had no issues with onions and garlic. The height made easy work of green cabbage, and the push cut made quick work of yellow squash, bell peppers, mushrooms, and romaine.
I was initially surprised that there was a little resistance when blocking carrots for julienne, but I adjusted my cut and took advantage of the distal taper to make that particular cut happen without wedging. However the resulting carrot julienne was very precise.
But the shocker was when I sliced tomatoes, as they fell effortlessly of the blade like a deck of cards. I’ve never seen food release off a blade like that before. Stainless cladding sure helps when you cut 15 pounds of tomatoes as the knife gets very wet.
I wasn’t expecting a lot from slicing cooked proteins, but it made nice slices of chicken breast and pork tenderloin. It’s a hefty blade, and slicing proteins is better suited for a thinner knife.
My Kiri cleaver setup includes a short suji (210mm) and a 120mm petty.
After all that work I gave it few passes on buffalo and it was razor sharp. I love blue steel.
My only complaint is that it’s so nice I didn’t want to leave it laying around.
3 people found this review helpful
This knife is stunning; expertly crafted, incredibly sharp ootb, and so functional in a professional setting. It’s a powerful tool that glides through food. It is particularly adept at tip draws, so I had no issues with onions and garlic. The height made easy work of green cabbage, and the push cut made quick work of yellow squash, bell peppers, mushrooms, and romaine.
I was initially surprised that there was a little resistance when blocking carrots for julienne, but I adjusted my cut and took advantage of the distal taper to make that particular cut happen without wedging. However the resulting carrot julienne was very precise.
But the shocker was when I sliced tomatoes, as they fell effortlessly of the blade like a deck of cards. I’ve never seen food release off a blade like that before. Stainless cladding sure helps when you cut 15 pounds of tomatoes as the knife gets very wet.
I wasn’t expecting a lot from slicing cooked proteins, but it made nice slices of chicken breast and pork tenderloin. It’s a hefty blade, and slicing proteins is better suited for a thinner knife.
My Kiri cleaver setup includes a short suji (210mm) and a 120mm petty.
After all that work I gave it few passes on buffalo and it was razor sharp. I love blue steel.
My only complaint is that it’s so nice I didn’t want to leave it laying around.
Amazing knifePosted By: Max
2 people found this review helpful
Incredible. Can do everything a chef's knife can do and much more. Surface area a huge plus. And pictures don't do it full justice, it's extremely beautiful. This is a very powerful knife. I will be picking up more knives from this maker without a doubt.
2 people found this review helpful
Incredible. Can do everything a chef's knife can do and much more. Surface area a huge plus. And pictures don't do it full justice, it's extremely beautiful. This is a very powerful knife. I will be picking up more knives from this maker without a doubt.
Everything that I hoped for and then somePosted By: Gregory St Peter
2 people found this review helpful
There are so many good things to say about this knife, I don't know where to start. The performance in one word is nimble. Due to having larger hands I love the height on the blade itself, and with tip on the blade it is much easier to get into more detailed knife cuts. Having a knife that I can bulk chop onions or easily get a proper 1/16" fine brunoise is amazing. The OTB edge was nice, it's obvious though that with a little love on a stone that it will be razor sharpe. The fit and finish is gorgeous and really well made.
My major critique is that for the size of the blade the handle feels a touch small, not to the point of feeling unbalanced, but maybe not what I was expecting. With that being said, there isn't much else that I could say negatively about this knife.
Overall, after getting to know this knife a bit I look forward to many years of use, I have been a fan of nakiris and cleavers for years and I am glad to have found what seems like the perfect marriage of the two styles of knives.
2 people found this review helpful
There are so many good things to say about this knife, I don't know where to start. The performance in one word is nimble. Due to having larger hands I love the height on the blade itself, and with tip on the blade it is much easier to get into more detailed knife cuts. Having a knife that I can bulk chop onions or easily get a proper 1/16" fine brunoise is amazing. The OTB edge was nice, it's obvious though that with a little love on a stone that it will be razor sharpe. The fit and finish is gorgeous and really well made.
My major critique is that for the size of the blade the handle feels a touch small, not to the point of feeling unbalanced, but maybe not what I was expecting. With that being said, there isn't much else that I could say negatively about this knife.
Overall, after getting to know this knife a bit I look forward to many years of use, I have been a fan of nakiris and cleavers for years and I am glad to have found what seems like the perfect marriage of the two styles of knives.
The OnePosted By: Knifeneophyte - verified customer
6 people found this review helpful
Matsubara knives are remarkable. First, the wavy face Nakiri and now this tall gorgeous beauty. The Nashiji and overall fit and finish are beyond reproach. Cutting large vegetables is a joy, the blade glides through anything without effort. Sufficient size, weight and rigidity meld with looks and metallic flash. Rugged yet super elegant. Everything comes together for the sake of grace. Bleeding edge perfection. This kiri-cleaver is sensational!!!
6 people found this review helpful
Matsubara knives are remarkable. First, the wavy face Nakiri and now this tall gorgeous beauty. The Nashiji and overall fit and finish are beyond reproach. Cutting large vegetables is a joy, the blade glides through anything without effort. Sufficient size, weight and rigidity meld with looks and metallic flash. Rugged yet super elegant. Everything comes together for the sake of grace. Bleeding edge perfection. This kiri-cleaver is sensational!!!
