At 82mm blade height this tall bunka is in a category of its own. Most bunka knives run 45-55mm - the extra height here transforms the format into something closer to a small cleaver profile while retaining the reverse tanto tip that makes the bunka useful for detail work. The Togashi workshop forges this knife in Sakai, Japan, working White #2 (Hitachi Shirogami #2) carbon steel at HRC 60 with a kurouchi (black forge finish) that leaves the upper portion of the blade in its as-forged state. The kurouchi finish makes this a low-maintenance carbon steel option - the rough forge surface protects the upper blade without requiring the polish that the kasumi Tokujyo line demands.
The double-bevel 50/50 grind makes this accessible to both right- and left-handed users, unlike the single-bevel Tokujyo knives. At 180mm blade length and 10.6 oz the knife has real weight and presence - the height and mass give it the kind of authority through harder produce that lighter, thinner bunkas cannot provide. The 3mm spine tapers to 1.8mm at the tip, maintaining precision despite the size. Bubinga octagonal handle - a dense, attractive wood that pairs well with the kurouchi aesthetic. For cooks who like a tall, heavy bunka or a small cleaver profile with a pointed tip, this is a genuinely unusual option from one of Japan greatest knife-making cities.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The kurouchi finish on the upper blade protects it during storage but will wear away at the edge area with use and sharpening - this is normal. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage.
Each knife is made by hand so measurements may vary.
The double-bevel 50/50 grind makes this accessible to both right- and left-handed users, unlike the single-bevel Tokujyo knives. At 180mm blade length and 10.6 oz the knife has real weight and presence - the height and mass give it the kind of authority through harder produce that lighter, thinner bunkas cannot provide. The 3mm spine tapers to 1.8mm at the tip, maintaining precision despite the size. Bubinga octagonal handle - a dense, attractive wood that pairs well with the kurouchi aesthetic. For cooks who like a tall, heavy bunka or a small cleaver profile with a pointed tip, this is a genuinely unusual option from one of Japan greatest knife-making cities.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The kurouchi finish on the upper blade protects it during storage but will wear away at the edge area with use and sharpening - this is normal. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage.
Each knife is made by hand so measurements may vary.
- Maker: Sakai Takayuki
- Blacksmith: Togashi Workshop
- Location: Sakai, Japan
- Steel: White #2 (Hitachi Shirogami #2)
- HRC: 60
- Construction: Hammer Forged
- Finish: Kurouchi (Black Forge Finish)
- Edge Grind: Double Bevel 50/50
- Handle: Bubinga Octagonal
- Weight: 10.6 oz (300g)
- Blade Length: 180mm
- Total Length: 330mm
- Spine Thickness at Base: 3mm
- Spine Thickness at Tip: 1.8mm
- Blade Height: 82mm
