The hakata knife is a variation of a banno bunka. It has a thin, reverse-tanto style tip that is liked by many knife aficionados. Unlike the bunka, however, it features a triangular nose and curved spine. Hakata is located on the southern island of Kyushu, where this knife style was once part of any good home kitchen. It is also called Inasa Bocho.
The blade is made from Aogami 2 steel, which is hardened to a Rockwell rating of 62HRC. This is a perfect level for Blue #2. It is then clad with a layer of soft stainless steel using the san-mai method of laminating a blade. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane is treated to a really well executed nashiji, or pear skin, finish.
This fun and functional blade is mated to an equally fun custom handle. It really is a great match!
Blacksmith: Mr. Tanaka
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Blue #2
Edge Grind: Even
Weight: 5.3 ounces
Blade Length: 155mm
Spine Thickness at Base: 3.5 mm
Blade Height: 48mm
Handle: Custom Octagonal
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