|Blade Length||190 mm|
|Total Length||333 mm|
|Height Spine to heel||50 mm|
|Width at Spine||1.5 mm|
Yoshida Hamono is a small shop located in Saga city, Japan on the southern Island of Kyushu. They are like most other Hamono in Japan a Family business and have a long history of forging knives, katana and agricultural tools by hand. They make very high-quality knives made from a steel called ZDP-189 which has become popular among knife enthusiast’s and chef’s alike for its incredible edge retention. Osamu-san is a master working with this steel which is notorious for being incredibly difficult to work with due to Its hardness (HRC 68) and the knives he produces are both beautiful and very high performing. We would characterize the knives Yoshida Hamono makes as being thin and light with very good fit and finish and great performance.
The Bunka is an extremely versatile shape and a sort of variation of the Santoku with a much more aggressively shaped tip referred to as "reverse Tanto". Coming in at 190 mm this Bunka is slightly shorter than your average Gyuto (Chef's knife) making it a fantastic option for those looking for a versatile, "do-it-all" knife but who find the Gyuto to be just a bit too long. We also find that having that extra height closer to the tip due to the "reverse-tanto" shape helps with more intricate work as it gives the user extra travel for their guide finger.
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.