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ABOUT THIS PRODUCT: Matsubara Hamono Ginsan Bunka 170 mm
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| Blade Length |
170 mm |
| Total Length |
312 mm |
| Steel |
Ginsan |
| Handle |
Olive |
| Ferrule |
Walnut |
| Rockwell |
62 |
| Height Spine to heel |
55 mm |
| Width at Spine |
3 mm |
| Weight |
139 g |
Tanaka Kama Kogyo is the leader of the Matsubara hamono workshop and directs a small team along of around 5 employees along with his son who is slated to take over operations after Tanaka-sans retirement. He forge welds the steel he uses to make his knives in house which is becoming a rarity even amongst skilled blacksmiths in Japan. They work in the Nagasaki region of Japan and make some truly awesome knives which are loved by knife enthusiasts for their edge retention and tall blades.
The bunka can be thought of as a cross between a gyuto and a nakiri and features a reverse tanto or "k-tip" which makes it adept at more intricate tasks like brunoise shallow and garlic. It is an extremely versatile shape and because it's a touch shorter than a typical chef's knife or gyuto, it is a great option for both home cooks who find larger knives difficult to use or for the professional looking for something compact, nimble and capable or who might be working in a small, tight kitchen.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
Robert C.
I have both the Ryusen hamono and the Matsubara hamono bunka knives. Ryusen is lighter and nimbler, Matsubara is heavier, firmer and much wider. I use it like a light Chinese cleaver for harder veggies and rougher cuts. The finish is a poem in itself: the rippling cutting edge, like a lake, the kasumi bevel, like some morning haze from the water, finally the sujihiki bevel that goes to the sturdy spine.
Two knives of a kind, one for fancy, one for duty.
Robert Cie.
Robert C.
I have both the Ryusen hamono and the Matsubara hamono bunka knives. Ryusen is lighter and nimbler, Matsubara is heavier, firmer and much wider. I use it like a light Chinese cleaver for harder veggies and rougher cuts. The finish is a poem in itself: the rippling cutting edge, like a lake, the kasumi bevel, like some morning haze from the water, finally the sujihiki bevel that goes to the sturdy spine.
Two knives of a kind, one for fancy, one for duty.
Robert Cie.
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