The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery.
At just over 190mm long, the bunka is the larger format in the G3 Nashiji line - nearly a full chef knife length with the reverse tanto tip for precision work. Crafted from Ginsan and hardened to 62 HRC, it holds its edge remarkably well. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal walnut handle.
What Customers Are Saying: Two five-star reviews. Jeff ran it through 10-12 hour days for a full week and has not touched it to a ceramic yet. He calls it worth hunting down and praises the flat profile for push-cutting efficiency.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Weight: 5.2 oz (148 g)
Blade Length: 192 mm
Total Length: 333 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 54 mm
At just over 190mm long, the bunka is the larger format in the G3 Nashiji line - nearly a full chef knife length with the reverse tanto tip for precision work. Crafted from Ginsan and hardened to 62 HRC, it holds its edge remarkably well. The even, double-bevel grind will suit both right- and left-handed users, as will the octagonal walnut handle.
What Customers Are Saying: Two five-star reviews. Jeff ran it through 10-12 hour days for a full week and has not touched it to a ceramic yet. He calls it worth hunting down and praises the flat profile for push-cutting efficiency.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Glad I ordered when I did!!, March 5, 2026Posted By: Jeff B.
I had been wanting a tall flat profiled bunka for awhile now. I also was being picky and wanted it to be G3 steel. This knife has been put through the wringer for a week now with 10-12 hour days. I have not had to as much as touch it to my ceramic yet. The grind is impressive the edge just melts through dense hard veg. The first thing I cut with this knife were radishes and they felt like warm butter with this knife in hand. It smashes through supremes. Has enough belly to rock through herbs. Very flat profile perfect for push pulls. Chopping and draw cuts. I am very pleased and will definitely be trying some more knives from this maker when they’re available. Fingers crossed for a 210 G3 gyuto soon!
I had been wanting a tall flat profiled bunka for awhile now. I also was being picky and wanted it to be G3 steel. This knife has been put through the wringer for a week now with 10-12 hour days. I have not had to as much as touch it to my ceramic yet. The grind is impressive the edge just melts through dense hard veg. The first thing I cut with this knife were radishes and they felt like warm butter with this knife in hand. It smashes through supremes. Has enough belly to rock through herbs. Very flat profile perfect for push pulls. Chopping and draw cuts. I am very pleased and will definitely be trying some more knives from this maker when they’re available. Fingers crossed for a 210 G3 gyuto soon!
Oh MyPosted By: Cory
50 people found this review helpful
I've had a lot of knives over the years; most of which have come and gone.
This one is the sharpest out of the box by far. The handling is perfect. And love the fit & finish.
An epic keeper.
Truly one of the greats and priced insanely well.
50 people found this review helpful
I've had a lot of knives over the years; most of which have come and gone.
This one is the sharpest out of the box by far. The handling is perfect. And love the fit & finish.
An epic keeper.
Truly one of the greats and priced insanely well.
