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In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and is finished with a Migaki stainless cladding with a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. *The Santoku B saya is the best fit.Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Steel: ZDP189
HRC: 65+-
Cladding: Stainless
Weight: 4.8 oz (138 g)
Edge Length: 177 mm
Total Length: 320 mm
Spine Thickness at Heel: 2.6 mm
Blade Height at Heel: 52.3 mm
Handle Type: Walnut Octagonal
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and is finished with a Migaki stainless cladding with a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. *The Santoku B saya is the best fit.
