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Yoshikazu Tanaka AS bunka 210mm

Yoshikazu Tanaka AS bunka 210mm

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Yoshikazu Tanaka forged this bunka knife with a core steel of aogami super. It has been precisely sharpened by Masaya Shimizu of Yamawaki Hamono. The blade showcases a misty mirror finish. The knife is fitted with an octagonal ebony handle, complemented by a double horn ferrule and a nickel silver spacer.

A bunka knife is a versatile Japanese all-purpose kitchen knife. Similar to a gyuto, it's suitable for a variety of tasks such as slicing, dicing, and chopping. However, the shorter bunka features a flatter profile and a more pronounced tip.

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Blacksmith: Yoshikazu Tanaka
Sharpener: Masaya Shimizu
Location: Sakai, Japan
Knife type: bunka
Finish: semi-mirror

Construction type: sanmai
Cladding: iron clad
Core steel: aogami super/ blue super
Steel type: carbon

Overall length: 348mm
Blade length (heel to tip): 190mm
Blade height at heel: 51.9mm
Spine thickness at handle: 3.1mm
Spine thickness at heel: 3.0mm
Spine thickness at middle: 2.4mm
Spine thickness 1cm from the tip: 1.4mm
Weight: 213g

Edge/bevel: 50:50
Handle: octagonal ebony with double horn ferrule and nickel silver spacer
Hand orientation: ambidextrous
Saya/ sheath: Not included

Note:
a. For the care and maintenance of Japanese knives, such as the Yoshikazu Tanaka AS bunka knife, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.

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Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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