Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm
Yoshikane Nashiji W#2 Bunka 165 mm

Yoshikane Nashiji W#2 Bunka 165 mm

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$404.60
Regular price
$449.56
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$44.96 (11%)
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Product Information

 

Blade Length 165 mm
Total Length 315 mm
Steel Shirogami (White) #2 Stainless Clad
Handle Walnut 
Ferrule Buffalo Horn 
Rockwell 62-63
Height Spine to heel 52 mm
Width at Spine 3.5 mm
Weight 158 grams
Bevel Double (50/50)
Yoshikane Hamono

Yoshikane Hamono is regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is a stainless clad with Shirogami #2 core (white #2) steel. It has a fine grinding all the way on blade spine and super thin edge geometry with beautiful Nashiji finish on it. Of course, Laser sharp out of the box.

The distal taper on Yoshikane Hamono knives are characteristic of Tsubame-Sanjo city region, Niigara Prefecture knives, coming thick out of the handle, and thin at the tip.


The Knife


The bunka is a super versatile shape very similar to the Santoku, big difference between the two is that the bunka typically has a flatter or less curvy profile and has what's called a reverse tanto style tip also known as a k-tip. This makes the knife adept at the up and down chopping motion and more intricate tasks like brunoise shallot and garlic. 



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.
  • 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.

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