Shu Matsubara Bule #2 Nashiji Bunka 180mm (7.1")

• Style: Bunka
• Brand: Shu Matsubara
• 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

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.

Due 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.
These 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.

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.

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.

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.