Bunka-style knives have a compact size, generous blade height, and an aggressive reverse tanto tip. That trifecta makes them agile all-arounders in the kitchen, ideal for slicing, dicing, and delicate tip work. This 207mm model delivers exceptional control thanks to its shorter length and sturdy geometry.
But this isn’t your average bunka. Crafted by master blacksmiths Itsuo Doi and Suogo Yamazuka in Sakai, this knife blends tradition with refinement. The core steel is Aogami #2 (Blue #2). Known for its ability to take and hold a razor-sharp edge, this steel is a favorite among Japanese bladesmiths and serious users alike.
The blade is clad in soft iron using the san mai method, giving it a supple, shock-absorbing layer to protect the harder core. A striking three-part finish—the kasumi mist of the cladding, the polished core line, and the high-grind bevel—adds visual depth and understated elegance. Paired with an ebony octagonal handle, nickel silver spacer, and buffalo horn ferrule, this knife isn’t just a precision tool—it’s a showcase of artisanal detail and functional beauty.
Includes a matching black saya.Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Homura
Construction: San Mai
Edge Steel: Aogami #2
Cladding: Soft Iron
Finish: Kasumi
HRC: 62
Edge: Double-Bevel (50/50)
Weight: 8.3 oz (236 g)
Edge Length: 207 mm
Total Length: 373 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
Saya: Included
But this isn’t your average bunka. Crafted by master blacksmiths Itsuo Doi and Suogo Yamazuka in Sakai, this knife blends tradition with refinement. The core steel is Aogami #2 (Blue #2). Known for its ability to take and hold a razor-sharp edge, this steel is a favorite among Japanese bladesmiths and serious users alike.
The blade is clad in soft iron using the san mai method, giving it a supple, shock-absorbing layer to protect the harder core. A striking three-part finish—the kasumi mist of the cladding, the polished core line, and the high-grind bevel—adds visual depth and understated elegance. Paired with an ebony octagonal handle, nickel silver spacer, and buffalo horn ferrule, this knife isn’t just a precision tool—it’s a showcase of artisanal detail and functional beauty.
Includes a matching black saya.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Elegant Bruiser, March 27, 2026Posted By: Weldon
Most of the Homura line seems made for getting some work done. Doi's Blue 2 combined with Yamatsuka's WH grinds, make for a blade that excels in all mediums and isn't something that you're going to have to baby. Yes, it's carbon steel, but Doi's preparation really reduces the reactivity. Excellent cutter, even in the dense produce, and very good food release.
It comes with a pretty solid edge ootb, but taking it to 6K or 10K on a Chosera rewards you with a superb edge that lasts a good while and still maintaining some good bite. When you refine the edge, you discover this blade has a whole other gear.
The tip is not very thin, but it is still quite good for some detail work. The handle is Takayuki's elegant Ebony, Horn, and Copper. Well executed per usual and the copper has been very light in color and not very reactive.
Most of the Homura line seems made for getting some work done. Doi's Blue 2 combined with Yamatsuka's WH grinds, make for a blade that excels in all mediums and isn't something that you're going to have to baby. Yes, it's carbon steel, but Doi's preparation really reduces the reactivity. Excellent cutter, even in the dense produce, and very good food release.
It comes with a pretty solid edge ootb, but taking it to 6K or 10K on a Chosera rewards you with a superb edge that lasts a good while and still maintaining some good bite. When you refine the edge, you discover this blade has a whole other gear.
The tip is not very thin, but it is still quite good for some detail work. The handle is Takayuki's elegant Ebony, Horn, and Copper. Well executed per usual and the copper has been very light in color and not very reactive.
Awesome Knife!, March 23, 2026Posted By: Robert Omson
When i saw this knife in the New Arrivals section it took me 30 seconds to purchase it! I also own the DOI Homura Gyutou 210mm and knew the quality of these knifes. The Blue #2 holds a Razor sharp edge and easily sharpens to 100+ BESS scale with little effort. The balance if perfect and weight is hefty allowing comfortable strokes. Recommend using Camellia Oil on all Carbon Steel knifes.
When i saw this knife in the New Arrivals section it took me 30 seconds to purchase it! I also own the DOI Homura Gyutou 210mm and knew the quality of these knifes. The Blue #2 holds a Razor sharp edge and easily sharpens to 100+ BESS scale with little effort. The balance if perfect and weight is hefty allowing comfortable strokes. Recommend using Camellia Oil on all Carbon Steel knifes.
