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Home > New Arrivals > Matsubara Blue #2 Nashiji Bunka 175mm
Matsubara Blue #2 Nashiji Bunka 175mm
Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm
Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm Matsubara Blue #2 Nashiji Bunka 175mm

Matsubara Blue #2 Nashiji Bunka 175mm

Item #: MA2-B17B

Average Customer Rating:
(4.5 out of 5 based on 6 reviews)

Read Reviews | Write a Review
Our Price: $199.95
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In the south of Japan these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.

Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper" named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.

A traditional octagonal shaped handle makes the package complete and gives the knife a great look.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Weight: 5.3oz / 152g
  • Blade Length: 179mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 52mm
  • Handle Type: Rosewood Octagonal

  • Customer Reviews

    Product Reviews

    5  Stunning knife., September 10, 2020
    Posted By: Jon Burnett

    I wanted another knife in Aogami blue #2 as I love the way it takes a patina, I also really like a Nashiji finish on the blade and this Bunka ticked those boxes, Researched the Matsubura range and found them to be very good. The blade sharpened up very easily, 4k 6k 10k then15k diamond strop. Two meals of prepping steak at home and the patina is there, blue as Sinatras eyes. The blade is very thin, not a laser but pretty close and the tip for the precise work is just fantastic. It really is a great knife and has a tall profile with is another reason I wanted it. The handle is very well fitted on mine with zero gaps going into the wood and there is good relief around the choil. Very fast delivery to me over here in the UK and great service from CKTG, good job.


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    5  Fun and functional, July 9, 2016
    Posted By: Ray Masters - verified customer
    3 people found this review helpful

    I first experienced this knife in a CKTG Forum passrouid and was immediately struck by its cutting ability and great food release properties. Not to mention its really great look. I've always liked the look of bunkers but never quite understood their place in the kitchen. Well this little puppy showed me the way. It does it all (on small to medium sized ingredients). Nice and tall yet compact feeling. Stiff and responsive. Nicely balanced and shaped handle. It it is so much fin to use. It sharpens almost by itself! It is priced really fairly. It looks super cool. Of course I bough my own! If you like the "fun" in using kitchen knives. This is a must try.

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    5  This is awesome, October 15, 2015
    Posted By: frank - verified customer
    1 people found this review helpful

    A great feeling knife this is. 3.2 mm spine, razor sharp white #1 and a perfect fit and finish. The handle is larger and make this feel like a santoku. I love it and am using it for almost everything. The cladding is also beautifully done. Thanks!

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    5  This is awesome, October 15, 2015
    Posted By: frank - verified customer
    1 people found this review helpful

    A great feeling knife this is. 3.2 mm spine, razor sharp white #1 and a perfect fit and finish. The handle is larger and make this feel like a santoku. I love it and am using it for almost everything. The cladding is also beautifully done. Thanks!

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    4  Great Little Knife, February 16, 2015
    Posted By: Michael F. - verified customer
    1 people found this review helpful

    I wanted to try this knife for two reasons:1. I wanted to try white #1 steel2. I wanted something to act like a petty with higher board clearanceTo start, I really like the performance of the white #1. Needed sharpening OOTB (like most J knives), but now that I've had a chance to use it for a while I can tell it sharpens up extremely well and does a good job maintaining an edge.The blade is really thin, which I like on a knife used for fruits and smaller vegetables. This thing is a shallot slayer. The pointed tip is also handy for some precision work. An added bonus in my opinion is that the blade length is really 155mm, not the 150 reported.Great board clearance as well. I am a pretty tall guy so I would recommend this to people who don't like working with the shorter petty knives.

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    4  Great Little Knife, February 16, 2015
    Posted By: Michael F. - verified customer
    2 people found this review helpful

    I wanted to try this knife for two reasons:1. I wanted to try white #1 steel2. I wanted something to act like a petty with higher board clearanceTo start, I really like the performance of the white #1. Needed sharpening OOTB (like most J knives), but now that I've had a chance to use it for a while I can tell it sharpens up extremely well and does a good job maintaining an edge.The blade is really thin, which I like on a knife used for fruits and smaller vegetables. This thing is a shallot slayer. The pointed tip is also handy for some precision work. An added bonus in my opinion is that the blade length is really 155mm, not the 150 reported.Great board clearance as well. I am a pretty tall guy so I would recommend this to people who don't like working with the shorter petty knives.

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