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After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
This is a classic bunka in size and attributes: short but with a fine and versatile tip. Its height is tall in comparison to the blade length allowing for great hand clearance. The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.Workshop: Anryu Hamono
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Hammered
HRC: 61-62
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 4.6oz
Blade Length: 170mm
Spine Thickness at Base: 3.3
Blade Height: 46mm
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
This is a classic bunka in size and attributes: short but with a fine and versatile tip. Its height is tall in comparison to the blade length allowing for great hand clearance. The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Pretty but fragilePosted By: Scott Palumbo - verified customer
This is a beautiful knife and the initial sharpening service was executed marvelously and definitely worth it. However, the third time I used my knife (to cut an onion) the blade chipped upon striking my maple cutting board. Not the little chips that are common when using 12-15 degree bevels, but a 2x3mm chip that renders the blade nearly unusable without complete reprofiling.
This is a beautiful knife and the initial sharpening service was executed marvelously and definitely worth it. However, the third time I used my knife (to cut an onion) the blade chipped upon striking my maple cutting board. Not the little chips that are common when using 12-15 degree bevels, but a 2x3mm chip that renders the blade nearly unusable without complete reprofiling.
An excellent treatPosted By: Matt - verified customer
This was my first purchase from this site and I'm so thankful for the many video reviews that led me to this knife. It's a fantastic tool and beautiful to behold. I also splurged on the sharpening service, so it was shockingly sharp out of the box. Very very satisfied with the purchase!
This was my first purchase from this site and I'm so thankful for the many video reviews that led me to this knife. It's a fantastic tool and beautiful to behold. I also splurged on the sharpening service, so it was shockingly sharp out of the box. Very very satisfied with the purchase!
Loving this blade - exceeded expectationsPosted By: craig john - verified customer
Im entirely new to fine Japanese kitchen cutlery. After having two kitchen knife blocks filled with an assortment of 15-25 year old knives, ranging from white Wusthof classic to one Classic Shun Santuko, I wanted to purge that mess. But rather pick my 1, 2 or 3 keepers that date back to my college days, I decided to get rid of all that and start over. During a Christmas party, I was inspired by my friend's Moritaka AS Gyuto. Its a gorgeous knife, and he pointed me to CKTG. :) I started browsing the Gyutos and Santukos, as those were the most familiar. But still, I had no idea what I might like as my primary knife unless I actually tried a few different styles. Even though I had no interest in buying a Shun, I went to Williams-Sonoma to handle a few different size Shun knives to get a feel for the Japanese blade styles and handling, and fell in love with their 6 Kiritsuke/Bunka. I loved the super thin pointed tip, and started searching for Bunkas on CKTG. I watched all of Steves videos, took screen shots of the blade profiles on the cutting board, looked at how they rocked. I always gravitated to smaller blades, and rarely used my 8 Wusthof Chefs knife, so 7 is was plenty long for my needs, and I zero'd in on this Anryu Hammered Bunka. There were a few others that interested me, but I loved this hammered look, the blade profile - it looked like it had a good rock. Plus, the price was just right to get my feet wet with the Japanese kitchen knives. When this beautify arrived after pulling the trigger, I pulled out a shallot, and it effortlessly breezed through the mincing. I had the blade finished by CKTG - why not? I took it to tomatoes, and got paper thin slices. I took it to carrots, onions, peppers, and leeks. Its just a phenomenal blade. I've easily sliced through salmon, halibut, Quillback, and Lingcod. I took it to six hind chicken quarters last night, and the blade slid right through the leg and thigh joint - as well as my Masakage Kiri Honesuki (second knife I already purchased - as my wife wanted something a bit smaller). I will still use the Honesuki for boning and prepping chicken from now on, as it's a more robust/heavy duty blade. But the Anryu Hammered Bunka is as adept at slicing through meats and fish as it is veggies. As Steve says, its a great all around knife, and hes not kidding. Gyutos seem to be the most popular blade, and likely for good reason. But this little Bunka is able to do 98% of what I need in the kitchen. I don't chop through bone. Yeah. I'm hooked - and Ive been warned this Japanese kitchen knife rabbit hole goes deep. LOL For less than $150, what a fabulous value. Seriously, that thin tip is perfect for getting an incredibly fine mince with shallots, and cutting around the bone in chicken thighs. I love this purchase.
Im entirely new to fine Japanese kitchen cutlery. After having two kitchen knife blocks filled with an assortment of 15-25 year old knives, ranging from white Wusthof classic to one Classic Shun Santuko, I wanted to purge that mess. But rather pick my 1, 2 or 3 keepers that date back to my college days, I decided to get rid of all that and start over. During a Christmas party, I was inspired by my friend's Moritaka AS Gyuto. Its a gorgeous knife, and he pointed me to CKTG. :) I started browsing the Gyutos and Santukos, as those were the most familiar. But still, I had no idea what I might like as my primary knife unless I actually tried a few different styles. Even though I had no interest in buying a Shun, I went to Williams-Sonoma to handle a few different size Shun knives to get a feel for the Japanese blade styles and handling, and fell in love with their 6 Kiritsuke/Bunka. I loved the super thin pointed tip, and started searching for Bunkas on CKTG. I watched all of Steves videos, took screen shots of the blade profiles on the cutting board, looked at how they rocked. I always gravitated to smaller blades, and rarely used my 8 Wusthof Chefs knife, so 7 is was plenty long for my needs, and I zero'd in on this Anryu Hammered Bunka. There were a few others that interested me, but I loved this hammered look, the blade profile - it looked like it had a good rock. Plus, the price was just right to get my feet wet with the Japanese kitchen knives. When this beautify arrived after pulling the trigger, I pulled out a shallot, and it effortlessly breezed through the mincing. I had the blade finished by CKTG - why not? I took it to tomatoes, and got paper thin slices. I took it to carrots, onions, peppers, and leeks. Its just a phenomenal blade. I've easily sliced through salmon, halibut, Quillback, and Lingcod. I took it to six hind chicken quarters last night, and the blade slid right through the leg and thigh joint - as well as my Masakage Kiri Honesuki (second knife I already purchased - as my wife wanted something a bit smaller). I will still use the Honesuki for boning and prepping chicken from now on, as it's a more robust/heavy duty blade. But the Anryu Hammered Bunka is as adept at slicing through meats and fish as it is veggies. As Steve says, its a great all around knife, and hes not kidding. Gyutos seem to be the most popular blade, and likely for good reason. But this little Bunka is able to do 98% of what I need in the kitchen. I don't chop through bone. Yeah. I'm hooked - and Ive been warned this Japanese kitchen knife rabbit hole goes deep. LOL For less than $150, what a fabulous value. Seriously, that thin tip is perfect for getting an incredibly fine mince with shallots, and cutting around the bone in chicken thighs. I love this purchase.
Excellent knife and servicePosted By: Mark Jagodzinski - verified customer
As usual, received excellent service and help from CKTG. Mark was extremely helpful and responsive to the many questions I had. I bought this knife based on the steel and also purchased the sharpening service. This knife is scary sharp and easy to handle. Delivery service was excellent and quick.
As usual, received excellent service and help from CKTG. Mark was extremely helpful and responsive to the many questions I had. I bought this knife based on the steel and also purchased the sharpening service. This knife is scary sharp and easy to handle. Delivery service was excellent and quick.
Beautiful knife, great valuePosted By: Paul - verified customer
This ticked almost all the boxes... hammered finish, carbon core clad with stainless steel for a little more ease of keeping the knife, the hand-chiseled kanji is precisely done with care, and it is slightly rounded near the pinch grip for comfort. Tang is nicely in the handle and filled, though a little beeswax there will ensure it's watertight. The tip of the knife is ground more than the rest of the blade so you get a very nice razor tip on a blade that's not necessarily thick, but not extremely thin, either, so it has the best of both worlds there. Lovely handle that's smooth throughout, though an octagonal handle would be more suitable, it does make this knife even more unique. It's a good size as well for those that may be a bit tentative with a 210mm or with smaller hands, but want a real knife and not just a petty. And that Blue
This ticked almost all the boxes... hammered finish, carbon core clad with stainless steel for a little more ease of keeping the knife, the hand-chiseled kanji is precisely done with care, and it is slightly rounded near the pinch grip for comfort. Tang is nicely in the handle and filled, though a little beeswax there will ensure it's watertight. The tip of the knife is ground more than the rest of the blade so you get a very nice razor tip on a blade that's not necessarily thick, but not extremely thin, either, so it has the best of both worlds there. Lovely handle that's smooth throughout, though an octagonal handle would be more suitable, it does make this knife even more unique. It's a good size as well for those that may be a bit tentative with a 210mm or with smaller hands, but want a real knife and not just a petty. And that Blue
