This bunka arrived from the manufacturer with a crack in the ferrule, as shown in the fourth picture.
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
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.
