Otsuka Hamono
Otsuka Hamono Aogami #1 Kurouchi 160mm Bunka
價格:
$5,796.00
From the secluded mountain forge of master Otsuka Yoshifumi comes this exceptional Bunka, a knife bearing the 'Tokusei' (Specially Made) mark of distinction. Forged in a traditional coke fire, its core of high-carbon Aogami #1 steel is revered for legendary sharpness and edge retention. The blade’s profile is a marvel of performance, featuring a dramatic spine taper from a powerful widened thickness of 6.6mm than drastically tapered to a nimble tip. This unique geometry provides a perfect weight balance of strength for robust cuts and precision for delicate work, all housed within the rustic beauty of the Kurouchi forged finish. Paired with a premium octagonal Wenge and buffalo horn handle.
Spec:
- Origin (Made in): Chizu, Tottori Prefecture, Japan
- Brand: Otsuka Hamono
- Knife Type: Bunka
- Blade
- Construction: Sanmai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #1 (Blue #1)
- Jigane (Cladding): Soft Iron
- Hardness: 61-63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kurouchi
- Blade Length (heel-to-tip): 160mm (6.3")
- Blade Height (at heel): 48mm
- Spine Thickness
- Above heel: 6.6mm
- Middle: 1.8mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa / Tsukajiri: Black Buffalo Horn
- Length: 129mm
- Overall Length: 300mm
- Weight: 156g (5.5oz)
- Stamped Mark (Back): Brand mark and in Japanese Kanji "Specially made" (特製)
About Otsuka Hamono 大塚刃物
From his secluded forge in the mountains of Chizu, Tottori, third-generation blacksmith Otsuka Yoshifumi represents a legacy reborn through sheer will. Largely self-taught after his father’s untimely passing, he works alone, embracing a solitary dedication to his craft. Using a traditional coke forge to preserve the steel’s integrity, he masterfully transforms Aogami #1 and exceptionally rare tatara steel into fully bespoke blades. Each creation is a direct dialogue with its future owner, resulting in tools of sublime sharpness and durability. The year-long waitlist underscores the deep allure of his uncompromising, personal artistry.
Care:
Aogami #1 (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
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.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
D
Bought it 2 weeks ago and i used it daily, mainly for chopping vegetables. It is razor sharp, well balanced and feels quite light compared to my other knives. The size is perfect for me, i feel it is easier to handle than a regular chef's knife which is longer. The 6mm spine is mostly for show because it is actually 6mm thick only in the first 5-7mm from the handle, but it makes the knife look a lot cooler. The best part is no vegetable sticks to the blade, which makes life a lot easier when you have a lot of vegetables to cut.
