Matsubara White #1 Kurouchi Bunka 180mm
Description
Matsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a white #1 steel core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The knives are fitted with beautiful walnut handles.
Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Specifications
| Handle material | Walnut |
| Blade length | 180mm (7.1") |
| Thickness at spine | 3.5mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 50mm |
Use & Care
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
$70.50
Original: $235.00
-70%Matsubara White #1 Kurouchi Bunka 180mm—
$235.00
$70.50Product Information
Product Information
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Description
Description
Matsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a white #1 steel core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The knives are fitted with beautiful walnut handles.
Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Specifications
| Handle material | Walnut |
| Blade length | 180mm (7.1") |
| Thickness at spine | 3.5mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 50mm |
Use & Care
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives