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松原 Matsubara
Documented brand
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MakerMatsubara (Tanaka Kama Kogyo)RegionOmura, Nagasaki
Marks松原SteelsAogami #2, Ginsan, Shirogami #2
Knife types madeGyuto, Santoku, Nakiri, Petty, Bunka, Deba, YanagibaMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
What this mark means
松原 reads Matsubara. It is a brand name used by Matsubara (Tanaka Kama Kogyo) (松原包丁（田中鎌工業）), Omura, Nagasaki — the Nagasaki region. Omura, Nagasaki.
About the maker
Omura, Nagasaki: 'Matsubara knives' are a prefectural traditional craft going back to 15th-century swordsmiths. Tanaka Kama Kogyo forges, grinds and handles in-house; overseas the Blue #2 kurouchi and Ginsan nashiji lines are sold as 'Matsubara'. Mark 松原 (documented from retailer photos).
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