Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm
Anryu Hamono AO Tsuchime Bunka 170 mm

Anryu Hamono AO Tsuchime Bunka 170 mm

Price
$314.95
Taxes and shipping calculated at checkout
Only 1 left in stock!

Pickup available at Etobicoke

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SPECIFICATIONS
Blade Length  170 mm
Total Length  320 mm
Steel  Aogami Super
Handle  Rosewood
Ferrule Pakka
Rockwell 63-64
Height Spine to heel  46 mm
Width at Spine  2 mm
Weight  150 grams
Bevel  Double (50/50)


The Blacksmith

Anryu Hamono is a small workshop in Echizen, Japan that was started by Hansaburo Anryu in 1873. It has been passed down through generations, with Katsushige Anryu, the 4th generation knife maker, working as blacksmith for over 50 years. After apprenticing under his father, Katsushige-san became highly respected for his traditional knife forging techniques and was elected chairman of the Takefu Knife Village Co-op, an association for Echizen's top knife makers. Carrying on Anryu Hamono’s artisanal legacy, he has recently passed the workshop on to his 5th generation apprentice and nephew, Takumi Ikeda. 



Takefu Knife Village

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. 


The Knife 

The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable. 


Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE BUNKA

The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.

STEEL TYPE

AOGAMI SUPER

AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).

Chemical Composition:
C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%

COMPOSITION

STAINLESS STEEL

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

ANRYU HAMONO

Anryu Hamono is a small workshop in Echizen, Japan that was started by Hansaburo Anryu in 1873. It has been passed down through generations, with Katsushige Anryu, the 4th generation knife maker, working as blacksmith for over 50 years. After apprenticing under his father, Katsushige-san became highly respected for his traditional knife forging techniques and was elected chairman of the Takefu Knife Village Co-op, an association for Echizen's top knife makers. Carrying on Anryu Hamono’s artisanal legacy, he has recently passed the workshop on to his 5th generation apprentice and nephew, Takumi Ikeda.

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