{"title":"Bunka \u0026 Hakata Knives","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe Hakata knife is a traditional Japanese knife that originated in the Hakata area of Fukuoka, Japan. Designed as a true all-purpose knife, it handles fish, meat, and vegetables with ease, reflecting the diverse food culture of Kyushu.\u003c\/p\u003e","products":[{"product_id":"yoshimi-kato-aogami-super-kurouchi-bunka-170mm-6-7","title":"Yoshimi Kato Aogami Super Kurouchi Bunka 170mm (6.7\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Bunka Knife\u003c\/li\u003e\n\u003cli\u003eLength: 170mm (6.7\")\u003c\/li\u003e\n\u003cli\u003eWeight: 5.26 oz\u003c\/li\u003e\n\u003cli\u003eSpecial Feature: Stainless Kurouchi \/ Carbon Steel Core, San Mai\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Aogami (Blue) Super \/ AS\u003c\/li\u003e\n\u003cli\u003eHandle Material: Wenge Wood with Buffalo Horn Ferrule\u003c!--Rosewood with Pakkawood ferrule--\u003e\u003cbr\u003e\u003ci\u003eNote: Buffalo horn is a natural material and it may be solid black, blonde or a mixture thereof. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eHRC: 64\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 50\/50\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eYoshimi Kato Aogami Super\u003c\/h6\u003e\n\u003cp\u003eYoshimi Kato knives are hand forged, ground, and finished in Takefu in Fukui, Japan by Yoshimi Kato, licensed as a certified craftsman. All Aogami super knives in this line are clad in mild stainless steel, which helps mitigate food reactivity. The alloying elements found in Aogami Super further reduce its reactivity compared to the simpler white and yellow steels. These knives are ideal for anyone who is enticed by the idea of carbon steel knives but is wary of the maintenance requirement. \u003cbr\u003e\u003cbr\u003e All Yoshimi Kato knives have a rounded choil for a more comfortable grip, a nice distal taper with a thin tip for precision cuts and an excellent grind. We recommend thinning and treating the bevels on each side of the knife as you would a single bevel; sharpening them as you go to maintain the knife's geometry over time.\u003c\/p\u003e\n\u003ch6\u003eSan Mai\u003c\/h6\u003e\n\u003cp\u003eSan-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is \"three layers\", referring to the core hardened steel being jacketed with soft steel. These style of knives may seen being referred to as \"clad\" or \"kasumi\", which has some overlap with a similar style of manufacture called Ni-mai or \"two layers\". Ni-mai is commonly found in single bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.\u003c\/p\u003e\n\u003ch6\u003eAbout Yoshimi Kato\u003c\/h6\u003e\n\u003cp\u003eYoshimi Kato knives are produced in Takefu knife village in Fukui Japan by a blacksmith collective headed by Yoshimi Kato, the son-in-law of Hiroshi Kato. Yoshimi Kato has stepped in to fill his father-in-law's shoes and has done so admirably, producing knives with a high level of attention to detail. Yoshimi Kato produces some of the most desirable carbon steel knives available in the United States today and we're excited to be carrying them.\u003c\/p\u003e\n\u003ch6\u003eBunka Knife\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":40268383879258,"sku":"99134","price":340.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/99134a_1955047a-4421-4291-a7a3-1bcad226a093.jpg?v=1753396904"},{"product_id":"yoshimi-kato-vg-10-nickel-damascus-bunka-165mm-6-5","title":"Yoshimi Kato VG-10 Nickel Damascus Bunka 165mm (6.5\") Dark Purple Handle","description":"\u003cp class=\"FreeShip\"\u003eFree Shipping to the Contiguous U.S.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eStyle : Bunka Knife\u003c\/li\u003e\n\u003cli\u003eLength : 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eWeight : 5.6 oz (159g)\u003c\/li\u003e\n\u003cli\u003eSpecial Feature : Nickel Damascus, San Mai\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : VG-10\u003c\/li\u003e\n\u003cli\u003eHandle material : Resin-Treated Compressed Wood\u003c\/li\u003e\n\u003cli\u003eHRC : 61\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : 50\/50\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eYoshimi Kato VG-10 Nickel Damascus\u003c\/h6\u003e\n\u003cp\u003eKato Hamono is known more commonly for their forged knives with thicker spines, sharp distal taper and rustic finish with a Japanese-style handle.\u003cbr\u003eThese VG-10 Nickel Damascus knives run counter to that; they have a much thinner spine, less taper and a beautiful matte black finish to the blades that accentuates the pattern-welded steel. These knives are quite thin at the edge and will excel at all cutting tasks given their excellent geometry. These knives are less blade-heavy and have a more centered balance-point than the Aogami Super line from Kato Hamono.\u003c\/p\u003e\n\u003ch6\u003eSan Mai\u003c\/h6\u003e\n\u003cp\u003eSan-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is \"three layers\", referring to the core hardened steel being jacketed with soft steel. These style of knives may seen being referred to as \"clad\" or \"kasumi\", which has some overlap with a similar style of manufacture called Ni-mai or \"two layers\". Ni-mai is commonly found in single bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.\u003c\/p\u003e\n\u003ch6\u003eAbout Yoshimi Kato\u003c\/h6\u003e\n\u003cp\u003eYoshimi Kato knives are produced in Takefu knife village in Fukui Japan by a blacksmith collective headed by Yoshimi Kato, the son-in-law of Hiroshi Kato. Yoshimi Kato has stepped in to fill his father-in-law's shoes and has done so admirably, producing knives with a high level of attention to detail. Yoshimi Kato produces some of the most desirable carbon steel knives available in the United States today and we're excited to be carrying them.\u003c\/p\u003e\n\u003ch6\u003eBunka Knife\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":40268459507802,"sku":"84171","price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/84171-A.jpg?v=1753396161"},{"product_id":"hado-kirisame-white-1-bunka-180mm","title":"Hado Kirisame White #1 Bunka 180mm (7.1\") - Urushi Oak Handle","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eBrand: Hado\u003c\/li\u003e\n\u003cli\u003eSmith: Yoshikazu Takana (Master Blacksmith)\u003c\/li\u003e\n\u003c!--\u003cli\u003eSharpener: \u003c\/li\u003e--\u003e\n\u003cli\u003eStyle: Bunka Knife\u003c\/li\u003e\n\u003cli\u003eLength: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: White #1 Steel, Soft Stainless -Clad\u003c\/li\u003e\n\u003cli\u003eHandle Material: Urushi Lacquered Oak\u003c\/li\u003e\n\u003cli\u003eHRC: 63 - 64\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: 50\/50\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003cli\u003eHigh-carbon steel knives can still rust if not maintained properly. Use the \u003ca href=\"https:\/\/mtckitchen.com\/collections\/rust-removers\"\u003eRust Remover\u003c\/a\u003e to clean oxidized blades.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eHado Kirisame Series\u003c\/h6\u003e\n\u003cp\u003eThe Kirisame series features White #1 steel, masterfully forged by renowned blacksmith Yoshikazu Tanaka, and sharpened to perfection with a Nashiji finish by skilled sharpener Tadataka Maruyama. The handle, crafted from Scorched Oak, is a work of art, finished with the \"Fuki-urushi\" technique, where layers of raw lacquer are applied and wiped away to enhance the wood's natural grain, creating a beautifully refined result. The name \"Kirisame,\" meaning \"misty rain,\" reflects the soft, cloudy finish on the hira section of the blade, capturing its delicate beauty.\u003c\/p\u003e\n\u003ch6\u003eAbout Hado\u003c\/h6\u003e\n\u003cp\u003eHado, as the first in-house brand of Fukui Co. \u0026amp; Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name \"Hado\" reflects this dedication, as \"do\" (道) represents the path or way, a concept deeply rooted in Japanese culture, similar to \"Sado\" (tea ceremony), \"Kado\" (flower arrangement), and \"Kyudo\" (archery). By naming the brand \"Hado\" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.\u003c\/p\u003e\n\u003ch6\u003eBunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":41430241378394,"sku":"43974","price":420.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/43974a.jpg?v=1753395934"},{"product_id":"ishizuchi-blue-2-kurouchi-bunka-210mm","title":"Ishizuchi Blue #2 Kurouchi Bunka 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/ishizuchi-knife-factory\"\u003eIshizuchi Knife Factory (石鎚刃物)\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka\"\u003eBunka\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6.3 oz (179g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 48.87mm (1.92\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 4.2mm (0.17\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Blue #2 Steel clad with Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Octagonal Walnuts Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFerrule Material:\u003c\/span\u003e Yellow Poplar (compressed wood)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cu\u003ePrecaution\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit.\u003c\/li\u003e\n\u003cli\u003eAll Ishizuchi knives are Soft Iron Clad and may rust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlue #2 Steel\u003c\/h6\u003e\n\u003cp\u003eEach knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s \"free forging\" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.\u003cbr\u003eHowever, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.\u003c\/p\u003e\n\u003ch6\u003eAbout Kurouchi\u003c\/h6\u003e\n\u003cp\u003eIshizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“Black Rust”\u003c\/b\u003e\u003cbr\u003eBlack rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening Tip from Ishizuchi\u003c\/b\u003e\u003cbr\u003eIshizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40\/60 bevel angle ratio for right-handed users and a 60\/40 bevel angle ratio for left-handed users. Disclaimer\u003c\/p\u003e\n\u003ch6\u003eIshizuchi Knife Factory\u003c\/h6\u003e\n\u003cp\u003eIn 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.\u003c\/p\u003e\n\u003ch6\u003eBunka Knife\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Ishizuchi Knife Factory","offers":[{"title":"Default Title","offer_id":41846342746202,"sku":"65011","price":280.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/65011_Ishizuchi_Blue_2_Kurouchi_Bunka_210mm.jpg?v=1753395799"},{"product_id":"hado-shiosai-sg2-bunka-180mm-cherry-wood-handle","title":"Hado Shiosai SG2 Bunka 180mm (7.1\") - Cherry Wood Handle","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/hado\"\u003eHado\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c!--\u003cli\u003e\u003cspan\u003eSmith:\u003c\/span\u003e Yoshikazu Takana (Master Blacksmith)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener:\u003c\/span\u003e Tadataka Maruyama\u003c\/li\u003e--\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Bunka Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e SG2 (Super Gold 2), Stainless Steel-Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Cherry Bark with Oak Core\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.3 oz (151g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 62-63\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eAbout SG2\u003c\/h6\u003e\n\u003cp\u003eSG2 is a high-performance powdered stainless steel known for its exceptionally fine microstructure. With a hardness of 62–63 HRC, it delivers excellent edge retention, durability, and resistance to wear and corrosion. This combination makes SG2 an ideal steel for professional-grade kitchen knives, offering long-lasting sharpness and reliable performance in demanding kitchen environments.\u003c\/p\u003e\n\u003ch6\u003eAbout Hado\u003c\/h6\u003e\n\u003cp\u003eHado, as the first in-house brand of Fukui Co. \u0026amp; Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name \"Hado\" reflects this dedication, as \"do\" (道) represents the path or way, a concept deeply rooted in Japanese culture, similar to \"Sado\" (tea ceremony), \"Kado\" (flower arrangement), and \"Kyudo\" (archery). By naming the brand \"Hado\" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.\u003c\/p\u003e\n\u003ch6\u003eBunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":41963276763226,"sku":"24218","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/24218_Hado_Shiosai_SG2_Bunka_180mm_Cherry_Wood_Handle.jpg?v=1753395754"},{"product_id":"shu-matsubara-ginsan-damascus-bunka-180mm","title":"Shu Matsubara Ginsan Damascus Bunka 180mm (7.1\")","description":"\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka\"\u003eBunka\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/shu-matsubara\"\u003eShu Matsubara\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Ginsan (Silver 3) Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.9 oz (167g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGinsan (Silver 3) Steel\u003c\/h6\u003e\n\u003cp\u003eThis knife, crafted from premium Ginsan (Silver 3) Steel, strikes an ideal balance between sharpness and rust resistance. Revered for its superior forgeability, Ginsan Steel is commonly used in high-precision, single-bevel Japanese knives. It provides a reliable edge that retains its sharpness while maintaining long-term durability, making it a trusted choice for professional chefs.\u003cbr\u003eExpertly tempered to a target hardness of HRC 61, this blade is optimized for high performance in demanding kitchen environments. Its design features a carefully tapered blade, thick at the heel and gradually thinning toward the cutting edge, ensuring exceptional sharpness across the entire blade. The knife’s balance and ergonomic feel are tailored to perfectly complement a chef’s grip, offering a smooth, comfortable cutting experience for precision control with every stroke.\u003c\/p\u003e\n\u003ch6\u003eShu Matsubara\u003c\/h6\u003e\n\u003cp\u003eTanaka 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.\u003c\/p\u003e\n\u003ch6\u003eBunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Shu Matsubara","offers":[{"title":"Default Title","offer_id":41970515378266,"sku":"67677","price":310.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/67677-Shu_Matsubara_Ginsan_Damascus_Bunka_180mm.jpg?v=1753395751"},{"product_id":"shu-matsubara-blue-2-nashiji-bunka-180mm","title":"Shu Matsubara Blue #2 Nashiji Bunka 180mm (7.1\")","description":"\u003ch6\u003eDetails\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka\"\u003eBunka\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/shu-matsubara\"\u003eShu Matsubara\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Blue #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6 oz (170g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlue #2 Steel\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003cbr\u003eA gradual distal taper from heel to tip, combined with a solid, weight-forward design, ensures a well-balanced and responsive feel in use.\u003c\/p\u003e\n\u003ch6\u003eCare for Carbon Steel or Carbon Clad Knives\u003c\/h6\u003e\n\u003cp\u003eDue to the high carbon content, carbon steel knives, or carbon-clad knives, may develop a natural patina or show discoloration over time. Many chefs appreciate this as part of the knife’s character and history.\u003cbr\u003eThese changes are completely harmless and safe for food use. However, if any rust appears due to improper care, we recommend using a rust remover or other cleaning method to prevent it from spreading further.\u003c\/p\u003e\n\u003ch6\u003eShu Matsubara\u003c\/h6\u003e\n\u003cp\u003eTanaka 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.\u003c\/p\u003e\n\u003ch6\u003eNashiji\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch6\u003eBunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Shu Matsubara","offers":[{"title":"Default Title","offer_id":41970518098010,"sku":"75731","price":230.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/75731_Shu_Matsubara_Bule_2_Nashiji_Bunka_180mm.jpg?v=1753395749"},{"product_id":"yoshimi-kato-sg2-minamo-bunka-165mm","title":"Yoshimi Kato SG2 Minamo Bunka 165mm (6.5\")","description":"\u003cp\u003eThe MINAMO series features a calm, flowing hammered pattern that evokes the surface of still water. Applied by hand, this subtle texture reduces drag and allows food to release more smoothly while adding a quiet elegance to the blade. Balanced between delicacy and strength, these blades are not made to impress at a glance, but to earn trust over time. They are tools for chefs who value precision, rhythm, and integrity in their work.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka\"\u003eBunka Knife\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5 oz (142g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCore Steel:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCladding:\u003c\/span\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Stabilized Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHardness:\u003c\/span\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eYoshimi Kato SG2\u003c\/h6\u003e\n\u003cp\u003eHigh speed powdered steel, known as R2 or SG2, is a high-performance stainless steel that Takefu Knife Village is renowned for mastering.\u003cbr\u003eWith exceptional hardness and edge retention, it allows for a blade that stays sharp through the most demanding prep work, making it a trusted choice for professional chefs.\u003c\/p\u003e\n\u003ch6\u003eAbout Yoshimi Kato\u003c\/h6\u003e\n\u003cp\u003eYoshimi Kato knives are produced in Takefu knife village in Fukui, Japan by a blacksmith collective headed by Yoshimi Kato, the son-in-law of Hiroshi Kato. Yoshimi Kato has stepped in to fill his father-in-law's shoes and has done so admirably, producing knives with a high level of attention to detail. Yoshimi Kato produces some of the most desirable carbon steel knives available in the United States today and we're excited to be carrying them.\u003c\/p\u003e\n\u003ch6\u003eAbout Bunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":42164452655194,"sku":"17967","price":360.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/17967_Yoshimi_Kato_SG2_Minamo_Bunka_165mm.jpg?v=1755032975"},{"product_id":"yoshimi-kato-sg2-hyo-bunka-165mm","title":"Yoshimi Kato SG2 Hyo Bunka 165mm (6.5\")","description":"\u003cp\u003eThe HYO series features Kato’s signature hammered finish, carefully applied by hand. This distinct texture is not only visually striking but also functional, helping reduce drag and allowing ingredients to release more smoothly with each cut. Balanced between delicacy and strength, these blades are not made to impress at a glance, but to earn trust over time. They are tools for chefs who value precision, rhythm, and integrity in their work.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka\"\u003eBunka Knife\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 4.8 oz (136g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCore Steel:\u003c\/span\u003e R2\/SG2 Powdered Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCladding:\u003c\/span\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Stabilized Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHardness:\u003c\/span\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eYoshimi Kato SG2\u003c\/h6\u003e\n\u003cp\u003eHigh Speed Powdered steel, known as R2 or SG2, is a high-performance stainless steel that Takefu Knife Village is renowned for mastering.\u003cbr\u003e\nWith exceptional hardness and edge retention, it allows for a blade that stays sharp through the most demanding prep work, making it a trusted choice for professional chefs.\u003c\/p\u003e\n\u003ch6\u003eAbout Yoshimi Kato\u003c\/h6\u003e\n\u003cp\u003eYoshimi Kato knives are produced in Takefu knife village in Fukui, Japan by a blacksmith collective headed by Yoshimi Kato, the son-in-law of Hiroshi Kato. Yoshimi Kato has stepped in to fill his father-in-law's shoes and has done so admirably, producing knives with a high level of attention to detail. Yoshimi Kato produces some of the most desirable carbon steel knives available in the United States today and we're excited to be carrying them.\u003c\/p\u003e\n\u003ch6\u003eAbout Bunka Knives\u003c\/h6\u003e\n\u003cp\u003eThe 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 such as brunoise and julienne.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":42164530708570,"sku":"46768","price":380.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/46768_Yoshimi_Kato_SG2_Hyo_Bunka_165mm.jpg?v=1756137390"},{"product_id":"ishizuchi-blue-2-kurouchi-hakata-165mm","title":"Ishizuchi Blue #2 Kurouchi Hakata 165mm (6.5\")","description":"\u003cp\u003eIt’s not BUNKA, it’s not KIRITSUKE. It's HAKATA.\u003cbr\u003e\nThe Hakata knife is a traditional Japanese knife that originated in the Hakata area of Fukuoka, Japan. Designed as a true all-purpose knife, it handles fish, meat, and vegetables with ease, reflecting the diverse food culture of Kyushu.\u003c\/p\u003e\n\u003cp\u003eIts distinctive profile features a tall blade for efficient vegetable preparation and a finely pointed tip for detailed work. While it may resemble a Bunka or Kiritsuke at first glance, the Hakata knife stands out with its unique curved spine, one of its signature design features.\u003c\/p\u003e\n\u003cp\u003eMost Hakata knives are double-beveled, making them easy to use for both professional chefs and home cooks. Combining versatility, precision, and regional craftsmanship, the Hakata knife is a unique expression of Japan’s rich knife-making tradition.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/ishizuchi-knife-factory\"\u003eIshizuchi Knife Factory (石鎚刃物)\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka-hakata\"\u003eHakata\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 4.2 oz (118g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 44.5mm (1.75\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 4mm (0.16\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Blue 2 Steel clad with Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Octagonal Walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFerrule Material:\u003c\/span\u003e Yellow Poplar (compressed wood)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cu\u003ePrecaution\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTosa Hamono knives have a thicker spine compared to other Japanese knives, so a regular Saya may not fit.\u003c\/li\u003e\n\u003cli\u003eAll Ishizuchi knives are Soft Iron Clad and may rust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlue #2 Steel\u003c\/h6\u003e\n\u003cp\u003eEach knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s \"free forging\" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.\u003cbr\u003e\nHowever, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.\u003c\/p\u003e\n\u003ch6\u003eAbout Kurouchi Knife\u003c\/h6\u003e\n\u003cp\u003eIshizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“Black Rust”\u003c\/b\u003e\u003cbr\u003eBlack rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening Tip from Ishizuchi\u003c\/b\u003e\u003cbr\u003eIshizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40\/60 bevel angle ratio for right-handed users and a 60\/40 bevel angle ratio for left-handed users. Disclaimer\u003c\/p\u003e\n\u003ch6\u003eAbout Ishizuchi Knife Factory\u003c\/h6\u003e\n\u003cp\u003eIn 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.\u003c\/p\u003e","brand":"Ishizuchi Knife Factory","offers":[{"title":"Default Title","offer_id":43881496117338,"sku":"34138","price":260.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/34138_Ishizuchi_Blue_2_Kurouchi_Hakata_165mm.jpg?v=1787258560"},{"product_id":"ishizuchi-blue-2-kurouchi-hakata-180mm","title":"Ishizuchi Blue #2 Kurouchi Hakata 180mm (7.1\")","description":"\u003cp\u003eIt’s not BUNKA, it’s not KIRITSUKE. It's HAKATA.\u003cbr\u003e\nThe Hakata knife is a traditional Japanese knife that originated in the Hakata area of Fukuoka, Japan. Designed as a true all-purpose knife, it handles fish, meat, and vegetables with ease, reflecting the diverse food culture of Kyushu.\u003c\/p\u003e\n\u003cp\u003eIts distinctive profile features a tall blade for efficient vegetable preparation and a finely pointed tip for detailed work. While it may resemble a Bunka or Kiritsuke at first glance, the Hakata knife stands out with its unique curved spine, one of its signature design features.\u003c\/p\u003e\n\u003cp\u003eMost Hakata knives are double-beveled, making them easy to use for both professional chefs and home cooks. Combining versatility, precision, and regional craftsmanship, the Hakata knife is a unique expression of Japan’s rich knife-making tradition.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/ishizuchi-knife-factory\"\u003eIshizuchi Knife Factory (石鎚刃物)\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/bunka-hakata\"\u003eHakata\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 4.1 oz (117g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 45.7mm (1.8\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 3.9mm (0.15\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e Blue 2 Steel clad with Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Octagonal Walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFerrule Material:\u003c\/span\u003e Yellow Poplar (compressed wood)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cu\u003ePrecaution\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTosa Hamono knives have a thicker spine compared to other Japanese knives, so a regular Saya may not fit.\u003c\/li\u003e\n\u003cli\u003eAll Ishizuchi knives are Soft Iron Clad and may rust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlue #2 Steel\u003c\/h6\u003e\n\u003cp\u003eEach knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s \"free forging\" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.\u003cbr\u003e\nHowever, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.\u003c\/p\u003e\n\u003ch6\u003eAbout Kurouchi Knife\u003c\/h6\u003e\n\u003cp\u003eIshizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“Black Rust”\u003c\/b\u003e\u003cbr\u003eBlack rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening Tip from Ishizuchi\u003c\/b\u003e\u003cbr\u003eIshizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40\/60 bevel angle ratio for right-handed users and a 60\/40 bevel angle ratio for left-handed users. Disclaimer\u003c\/p\u003e\n\u003ch6\u003eAbout Ishizuchi Knife Factory\u003c\/h6\u003e\n\u003cp\u003eIn 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.\u003c\/p\u003e","brand":"Ishizuchi Knife Factory","offers":[{"title":"Default Title","offer_id":43881528229978,"sku":"34173","price":320.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/34173_Ishizuchi_Blue_2_Kurouchi_Hakata_180mm.jpg?v=1787264960"}],"url":"https:\/\/mtckitchen.com\/collections\/bunka-hakata.oembed","provider":"MTC Kitchen","version":"1.0","type":"link"}