This newest masterpiece from the hands of master blacksmith Shigeki Tanaka represents the top of the heap when it comes to pure craftsmanship, and it’s as close to perfection as you can get by hand. The cutting edge is razor sharp and the blade’s finishes carry the marks of hand-forging all over it – recognizable in the shinogi line and hamon which are curvy and uneven, creating a natural, but masterfully done appearance.
Tanaka Hakata Bunka Ginsanko Nashiji 190mm is a multi-purpose knife that will excel with vegetables due to its completely flat blade and a wider profile than the standard bunka, but won’t slack with meat and sashimi either, with a respectable length and a pronounced tip. We think our coworker David summed it up pretty well: “It’s a Nakiri with a K-tip”.
Hakata is a variation on the bunka style blade. The K-tip is recognizable, but the blade’s profile is wider, and the tip more pronounced, as the slope connecting the spine and the tip is longer and gentler due to the blade’s height. The shape itself is also unique, as the spine slopes up a bit, and the cutting edge drops down slightly just before it curves at the tip, resulting in the blade's height being tallest right before the tip. This maximizes the flatness of the edge, allowing the blade to be very effective with chopping techniques, with a tip long and curved enough to still allow for precise work.
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
It has a double bevel (symmetrical) blade.
The blade goes from a smooth pear skin nashiji to a cloudy kasumi finish all the way down to the cutting edge, where the Ginsan steel core is exposed.
Japanese (Wa) style walnut wood handle with a buffalo horn ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.
ABOUT THE BLACKSMITH:
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.
Blade shape: Bunka
Steel type: Ginsan (Silver III)
Blade construction: San-mai / hollow grind / nashiji
Hardness (HRC scale): 62-63
Overall length: 338mm (13.3")
Blade length: 190mm (7.5")
Blade height: 51mm (2")
Spine thickness: 2.7mm (0.11")
Weight: 165g (5.8 oz)
Handle length: 140mm (5.5")
Handle type / wood: Japanese (Wa) style / Walnut
Kanji on the blade:
Blacksmith: Shigeki Tanaka
Location of the smithy: MIKI / Hyōgo Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.