Fukamizu Blue 2 Bunka 165mm

$88.00 USD


Style: Bunka
Blade Length: 150mm
Weight: 154g
Bevel: Double Bevel
Spine Thickness @ Mid: 2.9mm
Blade Material: Blue 2 Core w/Iron Clad
Handle Material: Walnut w/Plastic Ferrule
HRC: 61


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.



Made in a small factory in Kagoshima, Japan, Fukamizu knives represent excellent value for money whilst using traditional high-carbon Japanese steels. The company was founded in 1915 and carry on making kitchen knives to this day. At the lower end of the price range for handmade knives, the Fukamizu use walnut handles with plastic ferrules, with the grinds being a little thicker than usual. These knives are thus not as fragile as others, and some thinning would result in a knife that punches far above it's price point.

These knives are shipped with a protective lacquer, you may notice a light yellow/brown residue on the blade.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

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