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Tadafusa "Seido" Blue 2 Nashiji Bunka 170mm

$249.00 AUD

170mm Blue 2 Core, Stainless Nashiji Clad Bunka Knife.

Specifications

Style: Bunka
Blade Length: 170mm
Overall Length: 305mm
Weight: 119g
Blade Height @ Heel: 45mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3.2mm
Spine Thickness @ Mid: 1.6mm
Blade Material: Blue 2 Core, Stainless Nashiji Clad
Handle Material: Octagon Walnut
HRC: ~62-63

 



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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 Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

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

Tadafusa

Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.

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Learning Centre

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