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Matsubara Hamono White 1 Kurouchi Bunka 165mm

$281.00 NZD

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

Japanese White Steel #1, the purest form in the "Shirogami" (White Paper Steel) series, is highly regarded for its exceptional sharpness and ease of sharpening. With a slightly higher carbon content than White Steel #2, it delivers superior edge retention, but like White 2 cannot be left wet for even short periods of time, otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Matsubara Hamono

They originate from Nagasaki, and the business is headed by Tanaka Kama Kogyo. The history of Matsubara blades can be traced back to the Battle of Dan-no-ura of 1185. After the battle, Naminohira Yukiyasu, a master blacksmith of the defeated Taira Clan, fled from the victorious Minamoto Clan and went into hiding in the Province of Hyuga (today's Miyazaki). When demand for swords soared during the Warring States Period, his descendants moved to Matsubara in 1474. They forged swords on the grounds of Hachiman Shrine and, at the request of local farmers, started to make crescent-shaped sickles. This is the beginning of Matsubara sickles.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

Based on 5 reviews
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John Ciurleo
Beautifully crafted knife

I only have two Japanese knives, this one and a Shun. I bought the Shun as they're regarded as the premium knife maker but, this knife felt more comfortable and better balanced in my hand than the Shun! I will definitely be keeping an eye out for more knives from Matsubara....

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Jamm Uy
Beautiful

Got this as my first Japanese knife, absolutely loved every bit of it!!! Its perfect and comfortable when I’m doing prep, just the right weight and balance for my hand, the handle is comfortable and beautiful, while also having that unique finish on the blade!!!

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Jordan Otago
Bunka

Thin zippy little bunka with great grind. Looks amazing as well. She's lit fam

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justin bensi
Bunka

Purchased his Gyouto & loved it so much that i had to get the Bunka. Can say these are a couple of the best value 4 money knives i've purchased!. Thanx Chefs edge!. When i get to Perth. Your shop is the top of my list!.

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justin bensi
Bunka

Purchased his Gyouto & loved it so much that i had to get the Bunka. Can say these are a couple of the best value 4 money knives i've purchased!. Thanx Chefs edge!. When i get to Perth. Your shop is the top of my list!.