This bunka 180 mm in Aogami #2 (Blue Steel #2) combines two complementary strengths: the versatility of an everyday kitchen knife and the precision of a k-tip point that makes detail work on vegetables, meat and fish more accessible. The generous blade height provides good knuckle clearance, while the flat belly profile suits both push cuts and fine chopping.
The tsuchime finish covers the blade face with irregular hammer marks. These small indentations create air pockets between the blade and the food, reducing sticking during cuts. On a 180 mm bunka used daily, this is a practical advantage: slices of potato or beet release cleanly without extra effort.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from Shirogami #2, with chromium and tungsten added for longer edge retention between sharpenings. It takes a very fine edge on water stones and responds readily to the stone even after extended use. As a non-stainless carbon steel, it develops a progressive patina over time. For those who value reactive patina development, Shirogami #2 remains the more expressive option, which has its own appeal depending on preference.
About Kisuke Manaka
Kisuke Manaka (間中 貴輔) represents the fifth generation of Manaka Hamono Tanrenjo (間中刃物鍛錬所), a workshop founded in 1872 in Kasukabe, Saitama Prefecture. His path is unusual: he was not born into the Manaka lineage, but joined the family through marriage. Because his father-in-law, the fourth generation, focused primarily on retail rather than forging, Manaka learned the craft largely on his own using the tools, books and notes left behind by the third generation. He also benefited from the influence and guidance of master blacksmith Tsukasa Hinoura.
After years of experimentation and refinement, Manaka developed the ability to forge-weld his own steels, including stainless steels that are notoriously difficult to work with. He is particularly associated with the warikomi method, which demands precise control over both forge welding and forging. In 2025, he relocated his work to Sanjo, Niigata Prefecture, placing himself in one of Japan's major knifemaking centers where he could exchange ideas and techniques with other craftsmen. This combination of self-directed learning, technical control and experimentation gives his knives a distinctly personal character.
Care
Wipe the blade dry immediately after use. Avoid prolonged contact with moisture or acidic foods. A light coat of camellia oil protects the blade during extended storage. Do not wash in a dishwasher.
