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.
At 169mm blade length and 44mm height 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. Walnut octagonal handle with 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 dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
At 169mm blade length and 44mm height 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. Walnut octagonal handle with 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 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 (118g)
- Blade Length: 169mm
- Total Length: 308mm
- Spine Thickness at Heel: 3mm
- Blade Height: 44mm
