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Fujiwara Santoku Bunka Knife
Fujiwara Santoku Bunka Knife
Fujiwara Santoku Bunka Knife
Fujiwara Santoku Bunka Knife
Fujiwara Santoku Bunka Knife

or 4 payments of $114 AUD w/ Afterpay

Fujiwara Maboroshi | 180mm Santoku / Bunka Knife (WA)

Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.


These knives are quite thin, very high performing but some care is required to prevent chipping. Often the grind is not perfect out of box but they have a lot of sharpness potential.

  • Teruyasu Fujiwara Japanese Knife
  • Maboroshi Series
  • 180mm Santoku / Bunka Knife
  • Shirogami (White) #1, Soft Stainless Clad
  • Japanese Style WA Handle
  • Magnolia Wood Handle, Buffalo Ferrule
  • Hand crafted in Japan
  • 181mm Blade Edge Length / 324mm Overall Length / 2.7mm Blade Thickness / 50mm Blade Height / 132g


* This Japanese knife is stainless clad with a high carbon core. The small high carbon steel section near the blade edge will change colour (patina) during use, some care is required to prevent surface rust and chipping.

* As our knives are hand-made (with natural materials like timber), small variation to size and colour may occur.

Japanese Kitchen Knives & Whetstones Australia

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. 

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