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Matsubara White #1 Kurouchi Bunka 180mm
Matsubara White #1 Kurouchi Bunka 180mm
Matsubara White #1 Kurouchi Bunka 180mm

Chubo Knives

Matsubara White #1 Kurouchi Bunka 180mm
$215.00
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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 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.

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
  • 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 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