文化 · culture · from €1,040
Bunka
The santoku’s sharper cousin: a reverse-tanto tip for fine work, a flat edge for everything else.
Commission a bunka ↗Blade190 mm
Measured heel to tip.
At the heel48 mm
Knuckle room over the board.
Weight164 g
With an ebony handle.
BevelDouble
60/40 grind.
(01) — Drawing
The bunka,to scale.
Every knife is drawn before it is forged, and measured against the drawing after the stone.
(02) — The shape
Made forthe cut.
The k-tip of the bunka is our favourite detail. It scores, it minces, it gets into the corners of a shallot.
A kurouchi finish leaves the forge scale on the upper blade — the mark of the fire stays on the knife.
Bold to look at, easy to use.
(03) — Steel
Three steels,one edge.
The same shape in three steels. Carbon for the keenest edge, stainless Damascus for the easiest life.
Drag to turn the knife
The same bunka, three steels
| Steel | Hardness | Edge | Easy care | Price |
|---|---|---|---|---|
| Shirogami #1 white paper steel | 63 HRC | base | ||
| Aogami #2 blue paper steel | 62 HRC | +€120 | ||
| VG10 Damascus stainless, 67 layers | 61 HRC | +€380 |
Bunka · in the kitchen
