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 Migaki stainless cladding with a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. *The Santoku B saya is the best fit.
Blacksmith: Tanaka San
Location: Nagasaki Japan
Construction: Hammer Forged, San Mai
Weight: 5.3oz / 152g
Blade Length: 179mm
Overall Length: 312mm
Spine Thickness at Heel: 2.1mm
Blade Height at Heel: 52.3mm
Handle Type: Walnut Octagonal