Anryu Hamono is a company that has been making blades of four generations. He recently retired and his apprentice has taken over the workshop. His name is Ikeda san.
They supply us with several lines of high quality blades including this Kurouchi Damascus. It is made from White #2 steel that has been hardened to between 61 and 62 Rockwell. White #2, or Shirogami 2, is a popular alloy in the kitchen knife world. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is forged into a multi-layer damascus. The cladding is then given a kurouchi finish. It is a very attractive look indeed.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.