We were the first USA retailer to stock the knives made by Yoshimitsu Hamono, a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We currently stock three of their lines, all of which have become very popular in our store.
The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and is by far one of the most loved steels in the world of Japanese knives. It is a high carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to about 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier.
While it might look like a regular bunka
, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes.
Blacksmith: Yoshimitsu Brothers
Edge Steel: Blue #2
Construction: Hammer Forged San Mai
Engraving: Hand Stamped
Cladding: Stainless Steel
Ferrule: Black Pakkawood
Handle: Walnut Octagonal
Knife Type: Bunka
Weight: 5.2 ounces
Blade Length: 208 mm
Total Length: 355 mm
Spine Thickness at Base: 1.8mm
Blade Height: 49.0 mm