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 ZDP189 steel. 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 damascus stainless cladding that has a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Edge Steel: ZDP189
Construction: Hammer Forged, San Mai
Weight: 5.7 oz (164 g)
Edge Length: 185 mm
Total Length: 326 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 55.5 mm
Handle Type: Walnut Octagonal