Yoshikane Shirogami #2 Kurouchi Tsuchime 165mm Bunka with Enju Handle
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This Bunka is handcrafted by Kazuomi Yamamoto using Shirogami #2 steel core and heat-treated to 62 HRC. The blade has an aesthetically pleasing Kurouchi Tsuchime finish on the Jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. The beautiful edge geometry and distal tapering allow this knife to deliver a sleek cutting performance. The blade is paired with a wa-handle made of Japanese Pagoda wood.
- Origin (Made in): Sanjo City, Niigata Prefecture, Japan
- Brand: Yoshikane Hamono
- Craftsman: Kazuomi Yamamoto
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 51mm
- Spine Thickness
- Above heel: 3.4mm
- Middle: 2.1mm
- Shape: Hachikaku (Octagonal)
- Material: Enju (Japanese Pagoda Wood)
- Kuchiwa / Tsukajiri: Ebony
- Length: 126mm
- Overall Length: 309mm
- Weight: 154g (5.43oz)
- Hand Chiseled Mark: In Japanese Kanji "Yoshikane Made" (吉兼作)
About Yoshikane Hamono 吉金刃物
With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.