This striking Bunka knife is the epitome of class and performance. Hand crafted by legendary blacksmith Yoshikazu Tanaka, sharpened by renowned Sakai sharpener Kyuzo San, then finished with a Makassar Ebony handle.
- Hitohira Tanaka Kyuzo Japanese Knife
- 180mm Bunka Knife
- Yoshikazu Tanaka Blacksmith 田中打刃物製作所
- Kyuzo Sharpener
- Aogami (Blue) #1, Soft Iron Clad
- Taihei Makassar Ebony & Buffalo
- Hand-Crafted in Japan
- Edge Length: 171mm |Overall Length: 320mm | Blade Height: 53mm | Weight: 153g
- Blade Thickness: (A) 2.0 (B) 1.7 (C) 0.6
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Like the Santoku, the Bunka knife is known as a home cook knife. It is very close to a Santoku knife in many ways, varying slightly in shape with a more pointed tip. A versatile kitchen knife widely used throughout the world and one of the better starting points into Japanese knives.
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge