EOFY 2025 Special: Miyazaki Kitaeji Watetsu Hon-sanmai White 2 Tsubaki 175mm, Amboyna Burl Handle

Name: EOFY 2025 Special: Miyazaki Kitaeji Watetsu Hon-sanmai White 2 Tsubaki 175mm, Amboyna Burl Handle
Brand: Knives and Stones
Price: 999.95 AUD
Availability: OutOfStock

$999.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	To Be Added - Non Stainless Clad
Profile	Bunka
Bevel Type	Double Bevel
Weight	147 g 5.19 oz
Edge Length	175 mm .6.89 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	1.9 mm 0.07 inch
Width @ Mid	1.5 mm 0.06 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	To Be Added
Hardness (HRC)	60 - 64
Surface Finish	To Be Added
Handle	Triple Spacer Amboyna Burl
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

We are testing this product and working on a description that fits it, please look forward to it.

Pros	Cons
To Be Added	To Be Added

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
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Steel: White 2 / Shirogami #2
White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 60- 64
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Construction: To Be Added

To Be Added
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Finish: To Be Added

To Be Added
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Handle Specs
Profile: Octagonal WA
Material:
- Ambonya Burl Stabilized
- Black Buffalo Horn
- Marble / Blonde Horn
This exquisite Japanese kitchen knife handle boasts an octagonal design with a refined taper, ensuring a comfortable and secure grip during prolonged use. Crafted from genuine buffalo horn and luxurious amboyna burl sourced from Southeast Asia, it exudes both elegance and durability. The amboyna burl's unique grain patterns, combined with the rich texture of buffalo horn, create a stunning visual appeal. This perfect blend of premium materials and thoughtful design makes it an exceptional choice for those seeking both functionality and sophistication in their kitchen tools.
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