This Kiri Clever can be used for many areas and is the equivalent of the Chinese chef's knife.
A rare interpretation of the traditional cleaver, this Kiri Cleaver brings together the commanding presence of a Chinese-style blade with the precision and refinement of Japanese knife craftsmanship. Something to fit onto your magnetic rack
Standing at over 80mm in height, the blade offers generous knuckle clearance and a substantial feel on the cutting board. Despite its imposing size, the profile remains remarkably agile, with a thin edge that allows for clean, precise slicing and excellent control.
At its heart is a Blue #2 steel core, and stainless clad, this combination gives the knife the character and cutting performance of carbon steel while making everyday maintenance considerably easier.
The Kiri profile is rarely encountered in the Japanese knife market, making this a particularly distinctive piece for anyone looking beyond conventional Gyuto and Nakiri designs. It has the weight and authority to handle demanding prep, yet enough refinement and precision for delicate work.
- Origin (Made in): Omura City, Nagasaki Prefecture, Japan
- Brand: Shu Matsubara Hamono
- Blacksmith : Katsuto Tanaka
- Knife Type: Kiri Clever
- Blade
- Construction: Sanmai
- Grind: Double-edged Blade (50/50 Grind
- Hagane (Core Steel): Aogami #2
- Jigane (Cladding): Stainless steel
- Hardness: 62-63 HRC
- Hand-forged, hand-sharpened
- Blade Finishes:
- Blade Length : 180mm
- Blade Height (at heel): 78mm
- Spine Thickness
- Above heel: 4mm
- Middle: 2mm
- Handle
- Rosewood with Black Ferrule
- Weight: 261g
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- Hand Chiseled Mark : In Japanese Kanji ( 松原周作）Katsuto Tanaka Made
**Care Instructions:**
Aogami #2 (Blue #2) is a premium high-carbon Japanese steel renowned for its sharpness and edge retention. However, it is not stainless, so the blade must be thoroughly dried after each use—especially the exposed core steel beyond the stainless cladding. Over time, a natural patina will form along the cutting edge, appearing as slight discoloration. This is a normal characteristic of carbon steel, not a flaw, and can even help protect the blade from rust.
The stainless cladding, which covers much of the blade, reduces maintenance and it will still rust. So make sure to wipe it dry after use and apply a layer of oil ( our kurobara oil or any neutral oil ) at the end of the day before storing it. To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.
Please note that the edge may appear black due to the photography lighting, but it is not actually black.
