This knife arrived from the manufacturer with the handle slightly askew. The knife is new and unused.
The bunka is one of the more versatile formats in the Japanese kitchen - tall enough for push-cutting through root vegetables, with a pointed reverse-tanto tip that makes it useful for detail work as well. Moritaka Hamono brings over 700 years of forging history to this 170mm version, built in Yatsushiro, Kumamoto Prefecture, where the family has been producing hand-forged blades since the 13th century. CKTG is the exclusive US distributor of these knives, and the Supreme line represents Moritaka working with the best materials in the catalogue: Aogami Super steel at the core, soft iron cladding, and a kurouchi (black as-forged) finish that gives the blade its handmade, forged-in character.
At 65+ HRC, the Aogami Super core in this bunka is heat-treated to a level that rewards careful sharpening and stropping. The convex 50/50 grind geometry does real work here - it pushes food away from the blade as it passes through, reducing sticking and improving release. Spine thickness of 3mm at the base tapers toward the edge, keeping the blade light at just 4.1 oz while maintaining the rigidity needed for harder vegetables. The handle is octagonal magnolia wood with a buffalo horn ferrule, classic wa construction that sits naturally in a pinch grip. A stainless tang is welded to the blade before handle installation, protecting the joint from moisture.
What Customers Are Saying: The single review for this knife comes from an experienced home cook with prior restaurant kitchen experience who describes it as effortless on the board - specifically noting the ease of wielding it through potato prep and general veg work. The reviewer describes it as feeling like a light saber in terms of how little effort each cut requires, and six months of use has not diminished that impression.
Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods in contact with the steel. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.
The bunka is one of the more versatile formats in the Japanese kitchen - tall enough for push-cutting through root vegetables, with a pointed reverse-tanto tip that makes it useful for detail work as well. Moritaka Hamono brings over 700 years of forging history to this 170mm version, built in Yatsushiro, Kumamoto Prefecture, where the family has been producing hand-forged blades since the 13th century. CKTG is the exclusive US distributor of these knives, and the Supreme line represents Moritaka working with the best materials in the catalogue: Aogami Super steel at the core, soft iron cladding, and a kurouchi (black as-forged) finish that gives the blade its handmade, forged-in character.
At 65+ HRC, the Aogami Super core in this bunka is heat-treated to a level that rewards careful sharpening and stropping. The convex 50/50 grind geometry does real work here - it pushes food away from the blade as it passes through, reducing sticking and improving release. Spine thickness of 3mm at the base tapers toward the edge, keeping the blade light at just 4.1 oz while maintaining the rigidity needed for harder vegetables. The handle is octagonal magnolia wood with a buffalo horn ferrule, classic wa construction that sits naturally in a pinch grip. A stainless tang is welded to the blade before handle installation, protecting the joint from moisture.
What Customers Are Saying: The single review for this knife comes from an experienced home cook with prior restaurant kitchen experience who describes it as effortless on the board - specifically noting the ease of wielding it through potato prep and general veg work. The reviewer describes it as feeling like a light saber in terms of how little effort each cut requires, and six months of use has not diminished that impression.
Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods in contact with the steel. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Paper Steel)
- Cladding: Soft Iron
- Tang: Stainless Steel
- Finish: Kurouchi (Black As-Forged)
- Edge Grind: Even 50/50
- HRC: 65+
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 4.1 oz (116 g)
- Blade Length: 172mm
- Total Length: 310mm
- Spine Thickness at Base: 3mm
- Blade Height: 46mm
