Matsubara Hamono Kurouchi Bunka 180 mm

Sale price
Regular price
You save
$22 (11%)
Taxes and shipping calculated at checkout
Out of stock

Product Information

Blade Length  180 mm
Total Length  320 mm
Steel  Shirogami #2 (Iron Clad)
Handle  Wenge 
Ferrule Oak 
Rockwell 64
Height Spine to heel  55 mm
Width at Spine  2.8 mm
Weight  165 g
Bevel  Double


The Blacksmith 

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 Shape

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 (Iron Clad) Click for more information 

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • 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.

Recommended for You