Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife
Takada no Hamono Bunka Knife

Takada no Hamono | 170mm Bunka Knife (Shirogami)

$379 Sale Save

Crafted in Sakai, Japan, Takada no Hamono produces outstanding knives with superb performance, fit and finish. Mitsuaki Takada was responsible for many of Ashi Hamono's fine knives, he now continues this under his own brand, which we are proud to offer.

 

This particular knife is forged by Tanaka Blacksmith and completed by Takada San, amazing value for a knife of this performance level.

  • Takada no Hamono Japanese Knife
  • 170mm Bunka Knife
  • Tanaka Blacksmith, Sakai
  • Mitsuaki Takada Sharpener & Finisher
  • Shirogami (White) # 2
  • Soft Iron Clad
  • Ho Wood Handle & Buffalo Ferrule
  • Saya Not Included
  • Hand-Crafted in Japan
  • 168mm Blade Edge Length / 315mm Overall Length / 2.5mm Blade Thickness / 52mm Height / 133g
   

* Non stainless steel kitchen knives will change colour (patina), they require a small amount of care to prevent surface rust. 

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Bunka (Home Cook Knife)

Like the Santoku, the Bunka knife is known as a home cook knife. It is very close to a Santoku knife in many ways, varying slightly in shape with a more pointed tip. A versatile kitchen knife widely used throughout the world and one of the better starting points into Japanese knives.

Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.

As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge. 

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