Strikingly bold looks with a lovely feel and balance to this knife make it a great choice for an all round chef knife.
The Bunka combines the best of the Nakiri and Santuko shapes to create a visually interesting blade that performs excellently preparing both meat and vegetables.
The stainless, powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength.
There is a specially made saya to fit this knife.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 183 mm (Measurement of the cutting edge)
- Total length 324 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 53 mm Heel to spine
- Total weight 120 grams
- Blade Material Powder cutting edge, laminated in Powder
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Bunka
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.
Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!
What is a Bunka knife?
A good general purpose knife that's a similar to a santoku or gyuto but with a more pronounced tip for intricate work.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.