Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm

Kenshiro Hatono AO Bunka 180 mm

Price
$314.95
Taxes and shipping calculated at checkout
Only 4 left in stock!

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Length  178 mm 
Total Length 325 mm
Steel Aogami (Blue) Super
Handle Walnut
Ferrule Wenge
Rockwell 62-63
Height Spine to heel 53 mm
Width at Spine 2.14 mm
Weight 157 grams
Bevel   Double(50/50)

 

The Blacksmith

Kenshiro Hatono is a young and very talented smith who has been working as an apprentice under Katsuyasu Kamo in the Takefu knife village for the past 6 years. He has recently started to deliver the first batch of knives made under his own name and we are beyond excited to have these incredible blades available in our shop. If you've been waiting to get your hands on a knife from Shiro Kamo, we highly recommend considering these as well. They have a taller blade than the offerings from Shiro Kamo which allows Hatono-san to put some killer grinds on them. Nice and then behind the edge which gently transitions to the thin spine, giving these knives an incredible cutting feel. 

The Shape 

The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic. This Bunka from Hatono-san has a nice flat profile which makes it a fantastic option for those who prefer to use an up and down, push and/or pull cut. They are light and thin, putting them firmly into lazer status. 

 

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.
  • 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.
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 over $150 CAD / $120 USD in the US and Canada.

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%

CARE GUIDE

STAINLESS CLAD

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

KENSHIRO HATONO

Kenshiro Hatono is a young and very talented smith who opened his own business producing knives in the spring of 2024. He previously worked as an apprentice for 6 years under Katsuyasu Kamo of the Takefu Knife Village in Echizen City, Fukui Prefecture, Japan. He is able to work with a variety of steels producing many different finishes with excellent edge geometry. Though early in his career, he is already highly respected and expected to do great things.

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