{"title":"Bunka Knives - Japanese precision K-Tip blades","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eJapanese Bunka Knives - Versatile K-Tip kitchen knives for precise, everyday cutting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is one of the most distinctive knives in the Japanese kitchen repertoire - a wide, flat-profiled blade that ends in a reverse-tanto tip known as a k-tip, giving it an immediately recognisable silhouette. Where most multipurpose knives taper to a smooth curve, the Bunka angles sharply upward at the spine near the tip, creating a point that is both visually striking and functionally precise. It handles the same range of tasks as a \u003c\/span\u003e\u003ca href=\"\/collections\/santoku\"\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e - slicing, chopping, and dicing meat, fish, and vegetables - but adds the kind of fine tip control that makes detail work, scoring, and intricate cuts significantly easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBunka Knife blade shape, size, and K-Tip Geometry - What to know before you buy\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka shares much of its DNA with the Santoku: a flat-to-moderately-curved cutting edge that favours push-cutting over rocking, a wide blade that provides good knuckle clearance on a board, and a double-bevel edge sharpened symmetrically at 15°-17° per side. The key difference is the tip. Instead of the gentle downward curve of a Santoku or the long sweeping point of a \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto\"\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, the Bunka's spine drops sharply toward the blade in the final third - producing a tip that is much more pronounced and far better suited to controlled piercing, scoring proteins, and precise detail cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlade lengths typically fall between 165 mm and 180 mm, keeping the knife compact and manoeuvrable. This makes the Bunka a practical daily-use knife for home kitchens, but its tip geometry also gives it a technical edge that more experienced cooks will appreciate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSteel choice follows the same logic as other multipurpose Japanese knives. \u003c\/span\u003e\u003ca href=\"\/collections\/stainless-steel\"\u003e\u003cspan\u003eStainless steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e Bunka knives are the most low-maintenance option, well suited to everyday use without special care. \u003c\/span\u003e\u003ca href=\"\/collections\/stainless-clad-steel\"\u003e\u003cspan\u003eStainless-clad steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e layers a reactive high-carbon core - often VG-10, Aogami, or a powder steel - with a protective stainless outer cladding, combining sharpness with practical durability. \u003c\/span\u003e\u003ca href=\"\/collections\/damascus-steel\"\u003e\u003cspan\u003eDamascus steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e Bunka knives are a popular choice for those who want a visually distinctive blade alongside strong cutting performance. For maximum edge acuity and long-term retention, \u003c\/span\u003e\u003ca href=\"\/collections\/iron-clad-steel\"\u003e\u003cspan\u003eiron-clad steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e with a high-carbon core rewards cooks who are comfortable with whetstone maintenance and don't mind a blade that develops a patina over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Japanese Bunka knife brands - Yu Kurosaki, Nigara Hamono, Yoshimi Kato, and Kyohei Shindo\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka's striking tip geometry has made it a favourite canvas for some of Japan's most creative blacksmiths. \u003c\/span\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003e\u003cspan\u003eYu Kurosaki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is perhaps the name most closely associated with the modern Bunka - his k-tip knives feature exceptional grinds and distinctive surface finishes that have earned him a devoted following among serious home cooks and professionals alike. \u003c\/span\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003e\u003cspan\u003eNigara Hamono\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, based in Aomori, produces Bunka knives with refined Damascus patterning and carefully balanced geometry that sit at the intersection of craft and function. \u003c\/span\u003e\u003ca href=\"\/collections\/yoshimi-kato\"\u003e\u003cspan\u003eYoshimi Kato\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e offers a broad range of Bunka knives across multiple steel types and finishes from the Takefu Knife Village cooperative in Echizen - a reliable source for both entry-level and premium options. \u003c\/span\u003e\u003ca href=\"\/collections\/kyohei-shindo\"\u003e\u003cspan\u003eKyohei Shindo\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e produces knives that combine clean, modern aesthetics with solid high-carbon performance, and his Bunka line represents excellent value in the mid-to-premium range.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow to sharpen a Bunka knife - Whetstones for a double-bevel K-Tip blade\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka's double-bevel edge sharpens in the same way as a Santoku or Gyuto - consistently, at 15°-17° per side on a whetstone. For regular maintenance, a \u003c\/span\u003e\u003ca href=\"\/collections\/combination-whetstones\"\u003e\u003cspan\u003ecombination whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e with a #1000\/#3000 or #1000\/#6000 pairing handles edge setting and refinement in a single stone. A \u003c\/span\u003e\u003ca href=\"\/collections\/fine-whetstones\"\u003e\u003cspan\u003efine whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e in the #6000-#8000 range is worth adding for powder steels like SG2 or R2, which respond well to a higher polish. For blades that need repair or geometry restoration, a \u003c\/span\u003e\u003ca href=\"\/collections\/coarse-whetstones\"\u003e\u003cspan\u003ecoarse whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is the right starting point before progressing to finer grits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe k-tip itself requires no special technique - sharpen all the way to the point using the same angle and strokes as the rest of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eBunka Knife FAQ - Most common questions-answered\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is a Bunka knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Bunka is a Japanese multipurpose kitchen knife with a wide, flat blade and a reverse-tanto k-tip - a pointed tip formed by the spine angling sharply downward near the end of the blade. It handles the same range of tasks as a Santoku but offers greater tip precision for detail work and scoring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is the difference between a Bunka and a Santoku?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBoth knives share a similar blade length, flat cutting edge, and wide profile suited to push-cutting. The main difference is the tip: the Santoku has a rounded, sheep's-foot style tip, while the Bunka has a pronounced k-tip that is better suited to scoring, piercing, and intricate cuts. The Bunka is often considered a more technical, expressive version of the Santoku.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is the difference between a Bunka and a Gyuto?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Gyuto is longer (typically 210-240 mm), has a more curved belly, and is better suited to rocking cuts and larger prep tasks. The Bunka is shorter and flatter, optimised for push-cutting and precision work. Both are double-bevel and versatile, but the Bunka's k-tip makes it distinctly more precise at detail work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is a Bunka knife used for?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Bunka knife is used for the full range of everyday kitchen tasks - slicing and dicing vegetables, portioning meat, preparing fish, and fine detail work such as scoring proteins or trimming. The k-tip makes it particularly well suited to tasks that require more control than a standard multipurpose knife can offer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eIs a Bunka knife good for beginners?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. The double-bevel edge, familiar blade width, and push-cutting style make the Bunka straightforward to use from the start. Its distinctive tip is an advantage rather than a complication - it simply offers more precision than a beginner would typically use initially, and that capability grows in value as technique improves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat steel should I choose for a Bunka knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStainless and stainless-clad steels are the most practical for everyday home use. High-carbon cores like VG-10, Aogami, or SG2 offer superior sharpness and edge retention but require more attentive care. Damascus and iron-clad options suit those who prioritise cutting performance and are comfortable with regular whetstone maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eHow do I sharpen a Bunka knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSharpen on a whetstone at 15°-17° per side, working from the heel to the k-tip in smooth strokes. A combination whetstone (#1000\/#3000 or #1000\/#6000) covers the full sharpening sequence. The k-tip sharpens identically to the rest of the blade - no special technique is needed.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"tsunehisa-nami-bunka-17-cm-aus10","title":"Tsunehisa Nami Bunka 17 cm AUS10","description":"\u003cp\u003eThe multifunctional Tsunehisa Nami Bunka Kitchen Knife with a 170 mm blade is perfect for cutting meat, fish, and vegetables. Bunka is a Japanese knife that is useful for everyday kitchen tasks. It can be used to chop vegetables and cut larger pieces of fish or meat.\u003c\/p\u003e\n\u003cp\u003eEach knife in the Nami collection is hand-forged in Japan, in the Tosa region. A characteristic feature of this series is the beautiful, 33-layer Damascus steel blade, which resembles ocean waves. The core of the knives is made of stainless steel called AUS-10. It is highly durable and retains its sharpness very well. The heat treatment process used gives the knives a hardness of 61 +\/- 1 HRC. The blades are finished to a high polish, which adds to their beautiful character. The handle has an octagonal shape and a traditional Japanese character. It is made from a single piece of Japanese oak. The name of the Nami series, meaning “wave,” was taken from the unique appearance of Damascus steel.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Bunka knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 31.1 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.3 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 123 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088622084426,"sku":"TNB170AUS10","price":196.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Bunka-p-1200px.jpg?v=1760815788"},{"product_id":"masakage-koishi-bunka-17-cm-aogami-super","title":"Masakage Koishi Bunka 17 cm Aogami Super","description":"\u003cp\u003eThe Masakage Koishi Bunka Universal Kitchen Knife has a wide blade and is suitable for many kitchen tasks. It can be described as a combination of the well-known Gyuto and Nakiri knives, offering the best features of each. It is a very popular model in Western kitchens.\u003c\/p\u003e\n\u003cp\u003eMasakage Koishi knives are handmade by master craftsman Yoshimi Kato from Takefu Knife Village. This collection uses Aogami Super steel, which has a hardness of 63-65 HRC. The blades of these knives are made in the San Mai construction, which means that the high-hardness Aogami Super steel core is covered with stainless steel on both sides. The comfortable, octagonal handle is made of cherry wood. It has an aesthetic Pakka wood ferrule. The name Koishi means “pebbles” and was given in reference to the hammered Tsuchime finish, which brings to mind river pebbles. Koishi is one of the highest-end collections among Masakage knives. It is characterized by the sharpest and hardest blades. The uniqueness of the knives in this series stems from the fact that they are handmade.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Super Aogami steel core clad with stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood, pakkawood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 310 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 170 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 46 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.7 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 120 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":53088626803018,"sku":"MASKB170","price":287.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masakage-Koishi-bunka-p-1200px.jpg?v=1760815911"},{"product_id":"hado-sumi-bunka-180-mm-shirogami-2","title":"Hado Sumi Bunka 180 mm Shirogami 2","description":"\u003cp\u003eThe Bunka kitchen knife has a wide blade and is a versatile tool for kitchen work. It combines the best features of the highly regarded Gyuto and Nakiri knives.\u003c\/p\u003e\n\u003cp\u003eThe handcrafted collection of exquisite Hado Sumi kitchen knives is not only beautiful, but also very practical. Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. Shirogami #2 (White #2) carbon steel is used to make the core. Soft iron cladding surrounds and protects the core. The unique, black Kurouchi finish gives the blades a raw character. Their exceptional hardness is due to the hardening used, which results in a value of 62-63 HRC. Thanks to the heat treatment and hardening of the steel, the blades are easy to sharpen and retain their sharpness for a very long time. The beautiful, two-tone, octagonal handle is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado is a highly regarded brand of kitchen knives that meet the needs of the most demanding users. They are the perfect tools for professional chefs, as well as amateurs interested in the art of Japanese blacksmithing. After each use, knives from this collection should be dried, as they are not stainless.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 320 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 50 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Burnt oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 170 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094530711882,"sku":"1000089","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101100-Hado-Sumi-Bunka-180mm-Shirogami-2.jpg?v=1760890978"},{"product_id":"hado-sumi-ko-bunka-135-mm-shirogami-2","title":"Hado Sumi Ko-Bunka 135 mm Shirogami 2","description":"\u003cp\u003eThe perfect kitchen knife for trimming and other precision tasks in the kitchen. Ko-Bunka means the little brother of Bunka (“Ko” means “small” in Japanese).\u003c\/p\u003e\n\u003cp\u003eThe exceptionally successful Hado Sumi collection of Japanese knives is characterized by its handcrafted design and beautiful lines. It is worth noting that Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for the finishing and sharpening process. These knives have a core made of carbon steel called Shirogami#2 (White#2). It is surrounded by soft iron cladding. Kurouchi, or the black finish on each blade, contributes to the unique, raw character of these beautiful kitchen accessories. The hardening used brings the hardness of the blades up to 62-63 HRC. Together with proven heat treatment of steel, this hardening makes each knife extremely easy to sharpen and allows it to retain its sharpness for a long time. The handle, in a typical Japanese octagonal shape and two colors, is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado kitchen knives are the perfect tools for the most demanding users. They are ideal for professional kitchens, but not only. They will also delight cooking enthusiasts who are fascinated by the artistry of blacksmithing from Japan. It should be noted that the knives in this series are not stainless – they must be dried after each use.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Ko-Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 135 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 269 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Burnt oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 130 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094531301706,"sku":"1000088","price":237.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101092-Hado-Sumi-Ko-Bunka-135mm-Shirogami-2.jpg?v=1760891001"},{"product_id":"zakuri-kurouchi-bunka-18-cm-aogami-1","title":"Zakuri Kurouchi Bunka 18 cm Aogami #1","description":"\u003cp\u003eThe Bunka knife has a wide blade profile. It is a very popular and versatile tool in Western cuisine. The Bunka knife is a combination of the Gyuto and Nakiri knives — it incorporates the best features of both.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 327 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: chestnut wood\u003c\/li\u003e\n\u003cli\u003eSteel: Aogami#1 core\u003c\/li\u003e\n\u003cli\u003eHRC: 60-62\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 139 grams\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Zakuri","offers":[{"title":"Default Title","offer_id":53126473810250,"sku":"ZB180","price":93.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/100489-Zakuri-Kurouchi-Bunka-18cm-Aogami-1.jpg?v=1761221108"},{"product_id":"tsunehisa-morado-bunka-17-cm-aogami-super","title":"Tsunehisa Morado Bunka 17 cm Aogami Super","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Morado Bunka 17 cm Aogami Super\u003c\/strong\u003e is a unique \u003cstrong\u003eJapanese kitchen knife\u003c\/strong\u003e that combines exceptional sharpness, durability, and elegance. 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The traditional \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e, with its dark, raw surface, gives it a unique look and increases its resistance to discoloration.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eMorado\u003c\/strong\u003e rosewood handle, combined with a \u003cstrong\u003ePakka\u003c\/strong\u003e wood ferrule, provides a comfortable, secure grip and excellent control over the knife. The oval shape of the handle makes the knife fit perfectly in your hand, regardless of your cutting style. Its \u003cstrong\u003eexcellent balance and lightness\u003c\/strong\u003e (126 g) make working in the kitchen exceptionally comfortable.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eTsunehisa Morado Bunka 17 cm Aogami Super\u003c\/strong\u003e is an excellent choice for chefs who value the highest quality of workmanship and cutting precision. 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The Bunka knife is a combination of the Gyuto and Nakiri knives, combining the best features of both.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 190 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 325 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 52 mm\u003c\/li\u003e\n\u003cli\u003eHandle: walnut wood\u003c\/li\u003e\n\u003cli\u003eSteel: ZDP-189r, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 65-67\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 155 grams\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"yoshida hamono","offers":[{"title":"Default Title","offer_id":53129160622410,"sku":"7308","price":311.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/96282-Yoshida-Black-ZDP-189-Bunka-190-mm.jpg?v=1761243730"},{"product_id":"masakage-yuki-bunka-17-cm-shirogami-2","title":"Masakage Yuki Bunka 17 cm Shirogami #2","description":"\u003cp\u003eThe Masakage Yuki Bunka Universal Kitchen Knife combines a unique blade profile that makes it useful for a wide variety of kitchen tasks. This combination features the best characteristics of Gyuto and Nakiri knives, making it very popular among Western chefs.\u003c\/p\u003e\n\u003cp\u003eThe exceptionally beautiful and carefully crafted Masakage Yuki knives are the result of the work of Master Yoshimi Kato from Takefu Knife Village, as well as Takayuki Shibata's sharpening skills. They use Shirogami #2 carbon steel to create a hard core, which is surrounded by two layers of stainless steel in a San Mai construction. Thanks to careful heat treatment, the blades achieve a hardness of 62-63 HRC. The delicate Nashiji finish not only gives the knives an elegant look, but also ensures their exceptional cutting performance.\u003c\/p\u003e\n\u003cp\u003eThe Yuki knife collection also features an oval handle made of beautiful magnolia wood and a decorative red Pakka wood ferrule. The name of the series, Yuki, which means “snow” in Japanese, perfectly reflects the character of Masakage Yuki knives. The Nashiji-style finish resembles the texture of snow, and the combination of white and red on the handle adds a “winter” charm to the knives. Each knife is handmade, giving the entire collection a unique and distinctive look.\u003c\/p\u003e\n\u003cp\u003eMasakage Yuki Bunka is not only a kitchen tool, but also a work of art that brings both functionality and aesthetics to your kitchen. Discover the unique character of these knives and enjoy the precision of Japanese culinary craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Shirogami #2 steel core clad with stainless steel\u003cbr\u003e\u003cstrong\u003eHandle: \u003c\/strong\u003emagnolia wood, pakkawood ferrule\u003cbr\u003e\u003cstrong\u003eHardness: \u003c\/strong\u003e62-63 HRC\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 314 mm\u003cbr\u003e\u003cstrong\u003eBlade length: \u003c\/strong\u003e170 mm\u003cbr\u003e\u003cstrong\u003eBlade width: \u003c\/strong\u003e47 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness: \u003c\/strong\u003e2.7 mm\u003cbr\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003eapprox. 127 g\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":53135040348490,"sku":"MASYB170S2","price":203.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/a00849392b2b3c86334bd9a1226d66b9.jpg?v=1761311560"},{"product_id":"tosa-tsukasa-kurouchi-bunka-18-cm-shirogami-1","title":"Tosa Tsukasa Kurouchi Bunka 18 cm Shirogami #1","description":"\u003cp\u003eTosa Tsukasa Bunka is a universal kitchen knife that impresses with its versatility and quality of workmanship. The blade of this knife has a wide profile, making it ideal for many tasks in the kitchen. It can be described as a harmonious combination of the well-known Gyuto and Nakiri knives, presenting the best features of both types of knives. This model is extremely popular in kitchens around the world.\u003c\/p\u003e\n\u003cp\u003eDiscover the extraordinary Tosa Tsukasa series of knives, which are hand-forged in the Tosa region of Shikoku Island, Japan. These rustic knives are distinguished by their unique blade profile and slightly narrower blade, which makes them not only extremely sturdy and versatile in use, but also elegant and perfect for precise cutting of small products.\u003c\/p\u003e\n\u003cp\u003eThe Tosa Tsukasa knife series is made of Shirogami #1 steel, considered the purest type of carbon steel. One of the main advantages of Shirogami is the ability to obtain an incredibly sharp blade that can be easily and effectively sharpened by yourself.\u003c\/p\u003e\n\u003cp\u003eThe knife has a distinctive Kurouchi finish, which not only adds character, but also protects the blade from rust. However, we recommend thoroughly cleaning and drying the knife after each use, as the entire blade is made of carbon steel, which can lead to the formation of a beautiful patina. That is why it is so important to take proper care of this knife.\u003c\/p\u003e\n\u003cp\u003eTosa Tsukasa Kurouchi knives are highly recommended for those who appreciate the sharpest blade and are willing to devote some attention to maintenance. The knife is already quite sharp when you take it out of the package, but its true potential will be revealed when you sharpen it yourself on stones.\u003c\/p\u003e\n\u003cp\u003ePlease note that these knives are not stainless, so it is recommended to dry them thoroughly after each use to keep them in perfect condition for years to come. 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This professional \u003cstrong\u003eBunka\u003c\/strong\u003e knife with a 17 cm blade is versatile and ideal for precise cutting of vegetables, fruits, meat, and fish. It features an ergonomic shape that ensures convenience and comfort during prolonged use.\u003c\/p\u003e\n\u003cp\u003eThe blade is made of the highest quality \u003cstrong\u003eAogami #2\u003c\/strong\u003e steel, known for its exceptional hardness (62 HRC), which makes the knife stay sharp for a long time and resistant to damage. Aogami #2 is a carbon steel, which, although it requires a little more care, offers excellent cutting performance in return. The \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e of the blade not only gives it a distinctive, dark appearance, but also acts as a protective layer against rust, increasing the durability of the knife. In addition, thanks to the Kurouchi process, the blade is more resistant to corrosion, although it should be remembered that the knife requires regular cleaning and drying.\u003c\/p\u003e\n\u003cp\u003eHigh-quality Aogami #2 steel, combined with iron cladding, ensures \u003cstrong\u003estrength\u003c\/strong\u003e and resistance to mechanical damage. The blade has a subtly contoured thickness that allows for precise cutting, while maintaining adequate rigidity and durability. It is worth noting that this steel is easy to sharpen, and the knife becomes really sharp when sharpened on stones.\u003c\/p\u003e\n\u003cp\u003eThe knife handle is made of \u003cstrong\u003eKeyaki wood\u003c\/strong\u003e, which gives the tool an elegant look and natural texture. This wood is moisture-resistant and fits perfectly in the hand, ensuring comfort during use. 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Its hardness of \u003cstrong\u003e64–65 HRC\u003c\/strong\u003e ensures exceptional edge durability and long-lasting sharpness, while maintaining very good corrosion resistance. This steel is also \u003cstrong\u003eeasy to sharpen\u003c\/strong\u003e and resistant to minor mechanical damage, which translates into functionality in everyday kitchen work.\u003c\/p\u003e\n\u003cp\u003eThe blade is finished with \u003cstrong\u003eDamascus\u003c\/strong\u003e technology, with a subtle \u003cstrong\u003etsuchime (hammered)\u003c\/strong\u003e pattern, which not only emphasizes the aesthetics of the knife, but also reduces the sticking of cut products. 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Its distinctive K-tip offers excellent control for precise cuts, while the wide blade performs well for vegetable prep, slicing, and portioning proteins.\u003c\/p\u003e\n\u003cp data-start=\"2467\" data-end=\"2841\"\u003eThe blade features a \u003cstrong data-start=\"2488\" data-end=\"2506\"\u003eSLD steel core\u003c\/strong\u003e, hardened to approximately \u003cstrong data-start=\"2534\" data-end=\"2547\"\u003e61–62 HRC\u003c\/strong\u003e, delivering stable edge retention and a refined cutting feel. Stainless steel cladding improves corrosion resistance and ease of maintenance. The \u003cstrong data-start=\"2694\" data-end=\"2722\"\u003eNashiji (Washiji) finish\u003c\/strong\u003e, inspired by pear skin texture, gives the blade a natural, handcrafted appearance and supports practical food release.\u003c\/p\u003e\n\u003cp data-start=\"2843\" data-end=\"3090\"\u003eBalanced blade geometry with a \u003cstrong data-start=\"2876\" data-end=\"2900\"\u003edouble-bevel (50\/50)\u003c\/strong\u003e grind ensures smooth, controlled cutting. The knife is finished with an \u003cstrong data-start=\"2973\" data-end=\"3003\"\u003eoctagonal burnt oak handle\u003c\/strong\u003e, offering a secure grip and comfortable balance for both right- and left-handed users.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cp data-start=\"4989\" data-end=\"5538\"\u003e• \u003cstrong data-start=\"4991\" data-end=\"5001\"\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003cbr data-start=\"5011\" data-end=\"5014\"\u003e• \u003cstrong data-start=\"5016\" data-end=\"5037\"\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr data-start=\"5043\" data-end=\"5046\"\u003e• \u003cstrong data-start=\"5048\" data-end=\"5063\"\u003eKnife type:\u003c\/strong\u003e Bunka\u003cbr data-start=\"5069\" data-end=\"5072\"\u003e• \u003cstrong data-start=\"5074\" data-end=\"5091\"\u003eBlade length:\u003c\/strong\u003e 17.0 cm\u003cbr data-start=\"5099\" data-end=\"5102\"\u003e• \u003cstrong data-start=\"5104\" data-end=\"5123\"\u003eOverall length:\u003c\/strong\u003e 31.0 cm\u003cbr data-start=\"5131\" data-end=\"5134\"\u003e• \u003cstrong data-start=\"5136\" data-end=\"5161\"\u003eBlade height at heel:\u003c\/strong\u003e 4.2 cm\u003cbr data-start=\"5168\" data-end=\"5171\"\u003e• \u003cstrong data-start=\"5173\" data-end=\"5196\"\u003eBlade height (mid):\u003c\/strong\u003e 3.8 cm\u003cbr data-start=\"5203\" data-end=\"5206\"\u003e• \u003cstrong data-start=\"5208\" data-end=\"5236\"\u003eSpine thickness at heel:\u003c\/strong\u003e 2.0 mm\u003cbr data-start=\"5243\" data-end=\"5246\"\u003e• \u003cstrong data-start=\"5248\" data-end=\"5274\"\u003eSpine thickness (mid):\u003c\/strong\u003e 1.9 mm\u003cbr data-start=\"5281\" data-end=\"5284\"\u003e• \u003cstrong data-start=\"5286\" data-end=\"5304\"\u003eHandle length:\u003c\/strong\u003e 12.7 cm\u003cbr data-start=\"5312\" data-end=\"5315\"\u003e• \u003cstrong data-start=\"5317\" data-end=\"5328\"\u003eHandle:\u003c\/strong\u003e octagonal, burnt oak wood\u003cbr data-start=\"5354\" data-end=\"5357\"\u003e• \u003cstrong data-start=\"5359\" data-end=\"5369\"\u003eSteel:\u003c\/strong\u003e SLD core (stainless), stainless cladding\u003cbr data-start=\"5410\" data-end=\"5413\" data-is-only-node=\"\"\u003e• \u003cstrong data-start=\"5415\" data-end=\"5432\"\u003eBlade finish:\u003c\/strong\u003e Nashiji (Washiji)\u003cbr data-start=\"5450\" data-end=\"5453\"\u003e• \u003cstrong data-start=\"5455\" data-end=\"5468\"\u003eHardness:\u003c\/strong\u003e 61–62 HRC\u003cbr data-start=\"5478\" data-end=\"5481\"\u003e• \u003cstrong data-start=\"5483\" data-end=\"5493\"\u003eGrind:\u003c\/strong\u003e double bevel (50\/50)\u003cbr data-start=\"5514\" data-end=\"5517\"\u003e• \u003cstrong data-start=\"5519\" data-end=\"5530\"\u003eWeight:\u003c\/strong\u003e 129 g\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":60998359122250,"sku":"TWB175SLD","price":110.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/510fe04a34db53caf424e99971c1103a.jpg?v=1769974405"},{"product_id":"hinokuni-kurouchi-bunka-18-cm-shirogami-1","title":"Hinokuni Kurouchi Bunka 18 cm Shirogami #1","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eHinokuni Kurouchi Bunka 18 cm Shirogami #1\u003c\/strong\u003e is a versatile Japanese kitchen knife designed for working with vegetables, meat, and fish. The Bunka profile combines a wide blade with a distinctive angled tip, making it suitable for everyday board work as well as more precise cutting tasks.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe blade features a \u003cstrong\u003eShirogami #1 carbon steel core\u003c\/strong\u003e, a pure Japanese steel highly valued for its sharpness, ease of sharpening, and aggressive cutting edge. With a hardness of \u003cstrong\u003e62+\/-1 HRC\u003c\/strong\u003e, the knife delivers precise cutting performance and strong edge retention. As this is a reactive carbon steel, the blade should be washed and thoroughly dried after use.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe blade has a traditional \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e, a dark, rustic surface left from the forging process. It gives the knife a strong handmade character and emphasizes its traditional Japanese style. The iron cladding is also reactive, so it requires regular care just like the core steel.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe cherry wood handle pairs naturally with the rustic blade finish and gives the knife a warm, traditional appearance. The synthetic ferrule improves durability and supports everyday use. The double bevel grind makes the knife comfortable for both right and left handed users.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHinokuni Kurouchi Bunka is a strong choice for users looking for a traditional Japanese carbon steel knife that is easy to sharpen and delivers direct, highly responsive cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Hinokuni\u003cbr\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Bunka\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17.6 cm\u003cbr\u003e\u003cstrong\u003eOverall length:\u003c\/strong\u003e 31.2 cm\u003cbr\u003e\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 4.8 cm\u003cbr\u003e\u003cstrong\u003eBlade height mid:\u003c\/strong\u003e 4.3 cm\u003cbr\u003e\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 4.0 mm\u003cbr\u003e\u003cstrong\u003eSpine thickness mid:\u003c\/strong\u003e 2.6 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.7 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood, synthetic ferrule\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Shirogami #1 core, iron cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 62+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 181 g\u003c\/p\u003e","brand":"Hinokuni","offers":[{"title":"Default Title","offer_id":62752867746122,"sku":"HKBU18S1","price":110.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/370ca1c188efb3d663867e0fc980f1c7.jpg?v=1784303921"}],"url":"https:\/\/knivesofjapan.com\/collections\/bunka.oembed?page=2","provider":"knivesofjapan.com","version":"1.0","type":"link"}