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." It's 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-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Weight: 4.6 oz (132 g)
Edge Length: 172 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Handle Type: Walnut Octagonal
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper." It's 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-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Matsubara Blue#2 Bunka, October 23, 2025Posted By: Frederick Bellamy
7 people found this review helpful
Simply Wow! This thing is perfection for vegetables. It is sharp enough to slice paper thin tomatoes, potatoes, cucumber, and everything else I could slice, chop, and dice. The entire knife is so lightweight that it requires almost no effort to control. The traditional pinch grip on the heel gives absolute control for fine detail work for decorative food art or trimming. It is carbon steel, so it requires drying and care, but it is a habit that is easily adopted. Only honing has been needed (probably not needed, but it is habit now)
7 people found this review helpful
Simply Wow! This thing is perfection for vegetables. It is sharp enough to slice paper thin tomatoes, potatoes, cucumber, and everything else I could slice, chop, and dice. The entire knife is so lightweight that it requires almost no effort to control. The traditional pinch grip on the heel gives absolute control for fine detail work for decorative food art or trimming. It is carbon steel, so it requires drying and care, but it is a habit that is easily adopted. Only honing has been needed (probably not needed, but it is habit now)
Oh YesPosted By: Cory
24 people found this review helpful
This is a great knife.
Recently arrived and is exactly what I was looking for. Sometimes you don't know for sure until it arrives and, yes, this is "it".
Has a really nice weight, very good handling and has all of the handcrafted Japanese character that anyone could ever want.
Oh yes.
24 people found this review helpful
This is a great knife.
Recently arrived and is exactly what I was looking for. Sometimes you don't know for sure until it arrives and, yes, this is "it".
Has a really nice weight, very good handling and has all of the handcrafted Japanese character that anyone could ever want.
Oh yes.
