Mr. Ebuchi is a second generation craftsman who works out of his shop in Sakai City, one of Japanís most famous knife making centers. He has been forging knives for over 40 years and still does most of his work by eye and feel.
He hand forges the blades out of Shirogami 2 steel in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding a degree of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine. This popular alloy has very good edge holding and very high working hardness. This means that it can be ground to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.
The bunka is a versatile blade that has found an increased 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. It can be used to replace a short gyuto, santoku, or tall petty, especially if you favor push cutting and chopping techniques.
Blacksmith: Mr. Ebuchi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Edge Grind: Even
Blade Length: 140mm
Total Length: 265mm
Spine Thickness: 3mm
Blade Height: 36mm
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