A classic bunka in both size and proportions, this 170mm blade from Anryu Hamono pairs a short, versatile tip with a blade height that is noticeably tall for its length, giving plenty of knuckle clearance on the board. The choil is nicely radiused, and the spine and corners are polished to a clean finish throughout.
At the core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding finished with the deep, rustic hammer marks Anryu Hamono is known for. The stainless layer adds strength and helps protect the reactive core, though the exposed edge will still discolor with use and can rust if left wet or dirty. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50-year career, though Anryu himself, now over 80, still forges part-time.
What Customers Are Saying: Reviewers consistently praise how light and nimble this bunka feels in hand, with several mentioning they reach for it constantly over other knives in their kitchen for everyday tasks like onions and shallots. The hammered finish and hand-chiseled kanji draw specific compliments for how cleanly they are executed. The one consistent caution across reviews is that the thin grind, while wonderful for cutting performance, can be fragile against hard contact.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Hammered Stainless
Finish: Tsuchime (Hammered)
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Blade Length: 170 mm
Total Length: 313 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
At the core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding finished with the deep, rustic hammer marks Anryu Hamono is known for. The stainless layer adds strength and helps protect the reactive core, though the exposed edge will still discolor with use and can rust if left wet or dirty. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50-year career, though Anryu himself, now over 80, still forges part-time.
What Customers Are Saying: Reviewers consistently praise how light and nimble this bunka feels in hand, with several mentioning they reach for it constantly over other knives in their kitchen for everyday tasks like onions and shallots. The hammered finish and hand-chiseled kanji draw specific compliments for how cleanly they are executed. The one consistent caution across reviews is that the thin grind, while wonderful for cutting performance, can be fragile against hard contact.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Almost perfect
Pretty but fragilePosted By: Scott Palumbo - verified customer
9 people found this review helpful
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.
9 people found this review helpful
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
5 people found this review helpful
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!
5 people found this review helpful
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
5 people found this review helpful
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.
5 people found this review helpful
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
6 people found this review helpful
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.
6 people found this review helpful
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.
