Easter Special Yoshikazu Tanaka — Blue #1 Mirror Finish Bunka No Handle Diy Kit [zMGsYQCR]

Yoshikazu Tanaka's Masterpiece — Blue #1 Mirror Finish Bunka No Handle

Experience the art of Japanese craftsmanship with Yoshikazu Tanaka's Blue #1 Mirror Finish Bunka No Handle. This exceptional knife is hand-forged in the renowned city of Sakai by master blacksmith Yoshikazu Tanaka, renowned for his precision and skill. The 170 mm blade pairs a laser-thin profile with a mirror-polished soft-iron cladding over a sharp Aogami #1 core, creating a reactive blade that effortlessly glides through proteins and vegetables. At just 110 g, it feels feather-light in hand, yet the 55.8 mm tall heel provides ample knuckle clearance for a variety of cutting techniques. This limited edition bunka is perfect for both seasoned prep cooks and passionate home chefs, offering precision, speed, and a conversation-starting beauty.

Unmatched Craftsmanship and Features

Core Steel: Aogami #1 (Blue #1)
Cladding Type: Soft iron, mirror-polished
Blade Length: 170 mm
Overall Length: 288 mm
Blade Height at Heel: 55.8 mm
Spine Thickness (Heel): 2.38 mm
Spine Thickness (Mid): 1.79 mm
Spine Thickness (1 cm Behind Tip): 0.20 mm
Weight: 110 g
Handle Material: No Handle
Hardness (HRC): ~63

This knife is a testament to Yoshikazu Tanaka's unparalleled craftsmanship. Its Aogami #1 core ensures unparalleled sharpness and durability, while the mirror-polished soft-iron cladding adds a stunning reflective finish. The absence of a handle adds to its sleek design and ensures a comfortable grip during use. Whether you're slicing, dicing, or performing delicate tip work, this bunka will exceed your expectations. Its versatile design makes it ideal for everyday cooking tasks, as well as for those who appreciate the beauty and functionality of a true culinary work of art.

Practical Use and Care

Is this knife suitable for home cooks? Absolutely. The 170 mm length, light 110 g weight, and versatile bunka tip make it nimble for everyday chopping, dicing, and even delicate detail work. How should I care for a mirror-polished Blue #1 blade? Wash by hand, dry immediately, and apply a light coat of food-safe oil between uses. The soft-iron cladding will develop a patina; think of it as the blade's natural armor. What cutting board works best? A Hasegawa, or Parker Asahi Cutting board is best to preserve the ultra-fine 63 HRC edge. With proper care, this knife will serve you for years to come, enhancing both your cooking experience and your kitchen's aesthetic.