Matsubara Gyuto 210mm Chef Knife

This is a high-carbon steel chef knife designed to cut produce and boneless meats.

Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.

Cons: Fragile

Katsuto Tanaka-san forges blades in Matsubara, Japan. He began working as a blacksmith in 1982!

The blades are iron-clad Shirogami #1 (aka white steel) Japanese steel, 52mm width, hammer finish

The handles octagonal walnut

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.