Overview

Forged by Yoshikane Hamono under master smith Kazuomi Yamamoto, this bunka channels more than a century of Sanjo steelwork into a nimble 165 mm package. The White #2 high‑carbon core (≈ HRC 62) takes an ultra‑keen edge in minutes, while its stainless nashiji cladding shields most of the blade from rust and encourages easy food release. We’ve commissioned this special run with a premium  amboyna burl + buffalo‑horn handle, moving the balance point right to your pinch grip and giving each knife a grain pattern as unique as a fingerprint. A wide, lightly convex grind and aggressive distal taper let the edge glide through everything from onions to protein trims without wedging, making it a favorite for line cooks and home chefs alike.

Common Questions

Q: Is this knife beginner‑friendly, or do I need pro skills?

A: Absolutely beginner‑friendly. The lightweight bunka profile, neutral balance and responsive White #2 steel make it forgiving to learn on while still thrilling for experienced sharpeners.

Q: How should I care for the carbon edge?

A: Rinse, wipe and dry after each use. The exposed core will form a blue‑grey patina that protects against rust. A quick touch‑up on a 3 k+ stone every few weeks keeps it razor‑sharp.

Q: What’s special about amboyna burl?

A: Amboyna is one of the densest, most striking burls on earth. It shows chatoyant swirls that no two handles share.

Specifications

Core Steel: Hitachi Shirogami #2 (White #2)

Cladding Type: Stainless san‑mai, nashiji finish

Blade Length: 165 mm (edge)

Overall Length: ≈ 310 mm

Spine Thickness (Heel): ≈ 4.0 mm

Spine Thickness (Mid): ≈ 2.0 mm

Weight: ≈ 174 g

Handle Material: Amboyna burl & polished buffalo horn, octagonal wa

Hardness (HRC): ~ 62

Care & Maintenance

Hand‑wash with mild soap; dry immediately.

Wipe the edge during long prep sessions to prevent surface oxidation.

Store in a saya, magnetic rack, or soft guard—never loose in a drawer.

Touch up on a 3 k+ whetstone or leather strop as needed.

Avoid frozen food, bone, glass, granite, or dishwasher cycles.