This 165mm bunka from Nakamura Hamono reflects more than a century of traditional Japanese blade making. The family forge in Nakatsu City, Oita Prefecture on Kyushu has been producing practical working blades since 1900, drawing on deep experience making agricultural tools. The knife features a core of Blue #1 carbon steel, a highly regarded steel known for taking extremely keen edges and holding them well through long prep sessions.
The blade is hammer forged using traditional san mai construction with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Blacksmith: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #1 Carbon Steel Cladding: Soft Iron Finish: Tsuchime Edge Grind: Even (See Choil Photo) Weight: 4.5 oz (130 g) Edge Length: 165 mm Total Length: 300 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Oak Octagonal
The blade is hammer forged using traditional san mai construction with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
