Tanaka Hakata Bunka Ginsanko Nashiji 190mm (7.5″)

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”.

BLADE SHAPE:
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.

STEEL:
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.

LAMINATION:
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.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
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.

HANDLE:
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.