Premium Japanese Nashiji Bunka Knife 180mm (7.1") - High Carbon Steel Blade with Hammered Finish - Perfect for Sushi, Vegetables & Precision Cutting

Product Description

Details

• Style:
• Brand:
• Blade Length: 180mm (7.1")
• Blade Steel Type: Blue #2
• HRC: 61-64
• Bevel Angle Ratio: 50/50
• Weight: 6 oz (170g)
• Special Feature: Nashiji
• Cover: Not included

Blue #2 Steel

The blade is made from Blue Steel No.2, a high-carbon steel alloyed with chromium and tungsten for improved hardness and toughness. This composition provides excellent edge retention and cutting performance. The soft carbon steel cladding allows for easy sharpening and maintenance.
A gradual distal taper from heel to tip, combined with a solid, weight-forward design, ensures a well-balanced and responsive feel in use.
Because this knife is made entirely of carbon steel, it must be wiped and dried thoroughly after each use to prevent rust. Over time, a patina will form, offering natural protection. For users who prefer a cleaner appearance, rust erasers such as are effective for regular maintenance

Shu Matsubara

Tanaka Kama Kogyo Co., Ltd., operating under the trade name Shu Matsubara, is a renowned knife manufacturer based in Matsubara, Omura City, Nagasaki Prefecture. Under the leadership of fourth-generation master Katsuo Tanaka, the company handles every step of the knife-making process in-house—from forging and heat treatment to sharpening and attaching the handle—ensuring the highest level of quality control. The origins of Matsubara knives can be traced back over 500 years to Naminohira Yukiyasu, a legendary swordsmith of the Heike clan. In 1474, his descendants established a workshop in Matsubara, Hizen (now Omura City), where they forged swords at the Hachiman Shrine and crafted tools such as sickles for local farmers. Over the centuries, these techniques have been refined, with each generation perfecting the balance between sharpness and resilience, continuing the legacy of unmatched craftsmanship.

Nashiji

The nashi-ji finish gives the blade a subtle, textured surface with a soft matte look. This distinctive pattern not only adds a refined, handcrafted feel but also reduces friction during cutting, allowing for smoother, more controlled slices. A signature of fine Japanese blades, the nari-ji finish reflects both traditional craftsmanship and practical performance.

Bunka Knives

The Bunka knife is a general-purpose knife similar to the Santoku. Its profile allows for much the same usage as a Santoku (meats, vegetables, and fish) while having a finer, more pointed tip that aids in precision cutting, such as mukimono or fine cuts, like brunoise and julienne.