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Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
Matsubara Tsuchime Bunka 180 mm
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Matsubara Tsuchime Bunka 180 mm

Regular price
$265.45
Sale price
$265.45
Regular price
$294.95
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Blade Length 180 mm
Total Length 320 mm
Steel Aogami (Blue) #2 Stainless Cladding
Handle Rosewood
Ferrule Black Pakka wood
Rockwell 63-64
Height Spine to heel 55 mm
Width at Spine 2 mm
Weight  146 grams 

Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine; He also at that time started to make sickles at the request of farmers in the region. After the war subsided around the country there was less need for swords and most sword smiths switched to making kitchen knives and agricultural tools.

The bunka is one of our favorite shapes here at the shop not only because they look super cool but because of their versatility. Designed as a cross between a Nakiri and a Santoku they are great for any task you throw at them; chopping vegetables, slicing meat and more intricate tasks like brunoise shallot and garlic are all within it’s grasp.

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.

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