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Matsubara Blue #2 Bunka 180mm (7.1")

Matsubara

Matsubara Blue #2 Bunka 180mm (7.1")
$225.00
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  • Description 
  • Specifications
  • Use & Care
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 blue steel #2 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 outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.

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.

Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
Handle material Walnut
Blade length 180 (7.1")
Thickness at spine 2.5 mm
Thickness at tip 1.3mm
Hardness (Rockwell scale) 62
Bevel / Edge		 Double (50/50)
Blade Height 50mm

  • 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

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 blue steel #2 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 outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handles.

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.

Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.

Specifications

Handle material Walnut
Blade length 180 (7.1")
Thickness at spine 2.5 mm
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