The bunka is one of the most versatile formats in the Japanese kitchen - a reverse tanto tip that handles fine point work, a flat heel suited for push-cutting, and enough belly for moderate rocking. Kaki-san at Yamashin builds this bunka around Blue #2 (Aogami #2) carbon steel in Tosa, Japan, wrapping the core in soft iron cladding and finishing with a kasumi (hazy) treatment that shows the traditional contrast between the polished hagane at the edge and the matte jigane above the shinogi line. Tosa has produced working knives for generations - this line is a direct expression of that heritage at an accessible price point.
This is a well-proportioned bunka with enough height for comfortable knuckle clearance and enough tip precision for the detail work the format is known for. Blue #2 takes a keen edge and holds it better than White #2 through sustained use - the chromium and tungsten additions give it real wear resistance without sacrificing the sharpness that makes high-carbon aogami steel knives worth the extra care they require. The 3mm spine gives the blade a solid, confident feel through board work. The blade is fitted with a walnut octagonal handle with a black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away with use - this is normal and expected. Hand wash only; never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118 g)
Blade Length: 169 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 44 mm
This is a well-proportioned bunka with enough height for comfortable knuckle clearance and enough tip precision for the detail work the format is known for. Blue #2 takes a keen edge and holds it better than White #2 through sustained use - the chromium and tungsten additions give it real wear resistance without sacrificing the sharpness that makes high-carbon aogami steel knives worth the extra care they require. The 3mm spine gives the blade a solid, confident feel through board work. The blade is fitted with a walnut octagonal handle with a black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away with use - this is normal and expected. Hand wash only; never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
