Matsubara Gyuto Chef Knife - 210mm

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.

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

The handles octagonal walnut and with a Macasar ebony ferrrule and hard maple spacer.

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.