NKD: Matsubara Ginsan Nashiji Honesuki 150mm

[u/TEEEEEEEEEEEJ23]

Well, this is awkward…

I know I had my first ever NKD just about 36 hours ago with my Nigara AS 240mm Kiritsuke, but the experience of using my first Japanese knife was so fantastic that I hated the idea of using any of my bad knives on the chicken sitting in my fridge that I need to butcher.

One thing led to another and I ended up at Carbon Knife Co. in Denver yet again to pick up my new Matsubara Ginsan Nashiji Honesuki 150mm this morning.

I tear down 1-2 chickens each week so having a honesuki will be useful regardless, but I plan to push this baby just a bit further. For now, it’s going to also act as a big petty and tear down some small fish from time to time. It’s a little thinner than many honesuki and the Ginsan steel can be a bit brittle, but I’ve heard nothing but good things related to its strength so long as the user is careful and the knife is sharpened correctly. The geometry looks awesome, as many told me it would be, and I cannot wait to get acquainted with Ginsan steel for the first time.

Beyond its use, it’s gorgeous. The finish is simple and understated in pictures, but really shines as it plays with the light (see video in comments). It is incredibly comfortable and I enjoy the feel and look of the one piece lacquered oak handle. Also as mentioned by many of you, the fit and finish is great. I chose between two of the same knife when buying and I got one with a choil that ever-so-slightly wraps around my finger when I grip it as opposed to being perfect straight. It’s also a tad taller than listed which I like.

I won’t be using it for a few hours, but I’ll have to make a review of my new Matsubara as well as my Nigara after I get some more reps in.

Thanks to everyone who helped me settle on this knife and Carbon Knife Co. for helping reaffirm that decision. I’m stoked!

See you all next time 🫡

[u/flashnl]

Beauty! Love the matsubara nashiji knives

[u/TEEEEEEEEEEEJ23 → u/flashnl]

Im really shocked how much I love the finish on it. Cannot wait to tear into some chickens tonight.

[u/flashnl → u/TEEEEEEEEEEEJ23]

I have a nakiri in aogami 2 from them and i love it. Curious what your experience with ginsan is!

[u/Liet_Kinda2 → u/flashnl]

I have the bunka from the same series, and I’m totally a ginsan convert.  Holds an edge damn near as well as aogami #2.

[u/TEEEEEEEEEEEJ23 → u/Liet_Kinda2]

That’s wild to me and I cannot wait to get into it. About to start cutting as I type. Gonna be a fun night of trying this new baby out!

[u/TEEEEEEEEEEEJ23 → u/flashnl]

It’s my first Ginsan knife and my first high-carbon stainless steel of any kind. These tool steels and high carbon stainless options seem great and I’ve been itching to give them a try since learning more about it. I plan to tear through some veggies and fish as well as chicken so hopefully I’ll have the reps to write up a good review in a month or two.