Bunka Knives

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Bunka Japanese kitchen knife Motokyuuichi MQ-1114 18cm
Bunka Japanese kitchen knife Motokyuuichi 18cm MQ-1114
The Motokyuuichi bunka knife is suitable for those just beginning their acquaintance with Japanese kitchen knives. The classic oval Wa handle is crafted from chestnut wood. The Motokyuuichi blade is made of Shirogami 2 White Paper carbon steel with iron sheaths with a special coating. These sheaths protect the blade's extremely hard core. Hand washing, sharpening with water stones, and using wooden or professional cutting boards are recommended.
€71.77

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Bunka Japanese kitchen knife Kenshiro Hatono SG2 Damascus KH-012 18cm
Bunka Japanese kitchen knife Kenshiro Hatono SG2 Damascus 18cm KH-012
A bunka knife crafted by master craftsman Kenshiro Hatono. This Japanese knife is ideal as a general-purpose kitchen knife. The 180 mm blade is made of SPG2 steel with Damascus sheaths. The traditional Japanese wa handle is made of wenge wood, and the bolster is made of walnut. The Kenshiro Hatono bunka knife is not dishwasher safe. Wash the knife by hand and dry thoroughly after use. Do not use on frozen or other extremely hard foods, as the cutting edge is very thin. Comes in a branded box.
€235.06

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Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1361 17cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 17cm FD-1361
New! Japanese knife Tojiro REPPU kiritsuke/bunka with a blade length of 17 cm. Double-sided sharpening. The blade is made of SG2 powder steel, which is characterized by increased hardness, excellent sharpness and rust resistance. The Tojiro REPPU FD-1361 kiritsuke knife has a golden-brown octagonal teak handle. Teak wood is durable and moisture resistant. Each knife is supplied in an individual box. Weight 105 g.
€224.70

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Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1360 15cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 15cm FD-1360
New! Tojiro REPPU Japanese kitchen knife with blade lenth 15 cm. The double bevel blade has a kiritsuke/bunka type. The core blade is SG2 (powdered high-speed steel) which features higher hardness, superior sharpness and rust resistance. Tojiro REPPU kiritsuke knife FD-1360 has golden-brown octagonal handle made of teak. It has a good water resistant and anti-pest. Instead of having a ferrule, it is coming up with the inside structure and blade won’t come out easily. Each knife comes in an individual box. Weight 55 g.
€184.06

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Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710 17cm
Japanese kitchen knife Yoshimi Kato Bunka Ginsan 17cm D-710
Bunka knife with satin finished ginsan blade made by Yoshimi Kato. Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. G3 steel is well known for its excellent edge properties. Blade length 170 mm. Handle – cherrywood. For gyuto knife Yoshimi Kato Ginsan recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
€238.25

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Bunka Japanese kitchen knife Yoshimi Kato Aogami D-510OWN 17cm
Bunka Japanese kitchen knife Yoshimi Kato Aogami 17cm D-510OWN
Bunka kitchen knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade - Aogami carbon steel with stainless steel clad. Blade length 170 mm. Handle – oak wood with walnut ferrule. Hand wash with warm water and towel dry.
€294.82

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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11843 21cm
Bunka Japanese kitchen knife Ittetsu Tall Shirogami 21cm IW-11843
Tall bunka knife with a wide 60x210 mm blade. Weight 450 g. This kitchen knife is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
€181.45

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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11842 18cm
Bunka Japanese kitchen knife Ittetsu Tall Shirogami 18cm IW-11842
Tall bunka knife with a wide 57x180 mm blade. Weight 400 g. This kitchen knife is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
€149.19

In stock

Bunka Japanese kitchen knife Ittetsu Shirogami IW-11836 21cm
Bunka Japanese kitchen knife Ittetsu Shirogami 21cm IW-11836
Bunka knife Ittetsu with 210 mm blade. This bunka is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Zanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
€157.26

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Japanese kitchen knife Takeshi Saji Bunka Iron Wood Nickel Damascus HA-4106 17cm
Japanese kitchen knife Takeshi Saji Bunka Iron Wood Nickel Damascus 17cm HA-4106
Japanese bunka knife handmade by Mr. Takeshi Saji. Bunka is a general purpose kitchen knife. It is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Blade - 31 layers of VG10 nickel damascus steel. Blade length 17 cm. Handle - iron wood with stainless steel bolster. Weight of bunka knife HA-4106 by Takeshi Saji is about 230 g.Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
€313.71

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Japanese kitchen knife Ittetsu Bunka Shirogami IW-1186 16.5cm
Japanese kitchen knife Ittetsu Bunka Shirogami 16.5cm IW-1186
Japanese bunka knife Ittetsu with 165 mm blade. This bunka is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. 
€136.29

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Japanese kitchen knife Spyderco Itamae Bunka Bocho K18GPBNBK 19.6cm
Japanese kitchen knife Spyderco Itamae Bunka Bocho 19.6cm K18GPBNBK
Spyderco Itamae Bunka Bocho Murray Carter Collection is An all-purpose knife suitable for preparing meat, vegetables, and fish, the Bunka Bocho literally means "cultural knife," because of its role in making traditional Japanese cuisine in the home. It is closely related to the Santoku ("three virtues") knife but has a more acute and utilitarian point. Itamae literally means "in front of the cutting board," Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. Consistent with that elite status, the Murray Carter Collection's Itamae Series —the highest tier in the Collection—proudly features premium materials and uncompromising craftsmanship.
The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel. This classic three-layer construction allows the outer layers to protect and support the ultra-hard carbon-steel center layer that forms the blade's edge. Ground exceptionally thin and straight for unparalleled cutting performance. 
The elite blades of the Itamae Series are paired with traditional "wa"-style (octagonal) handles made from stunning burl G10 and highlighted with black G10 ferrules.
Created for those who demand the very best, the Itamae Series faithfully captures the spirit of Murray Carter's coveted handmade knives and sets a new standard in high-performance kitchen cutlery.
Spyderco Itamae Bunka Bocho overall length 12.62" (321 mm). Blade length 7.72" (196 mm). Weight 6.0 oz. (170 g). Made in Japan.
€278.23

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Japanese kitchen knife Spyderco Wakiita Bunka Bocho K18GP 19.7cm
-€70.00
Japanese kitchen knife Spyderco Wakiita Bunka Bocho 19.7cm K18GP
Spyderco Wakiita Bunka Bocho Murray Carter Collection is An all-purpose knife suitable for preparing meat, vegetables, and fish, the Bunka Bocho literally means "cultural knife" because of its role in making traditional Japanese cuisine in the home. Closely related to the Santoku ("three virtues") knife, the Bunka Bocho has a more acute and utilitarian point. Wakiita literally means "near the cutting board" and is a term used to refer to senior apprentices skilled enough to assist high-ranking chefs. 
The blades of Wakiita Series knives are precision ground from CTS-BD1N – a high-carbon, nitrogen-enriched stainless steel that provides a superior balance of hardness, edge holding, and corrosion resistance. Like all knives in the Murray Carter Collection, they are ground exceptionally thin and straight for superior cutting performance.  
In classic style, the knives of the Wakiita Series showcase traditional "wa-style" (octagonal) handles. Painstakingly crafted from solid black G10, a durable fiberglass and epoxy laminate, the polished handles ensure both comfort and precise control.
Wakiita Bunka Bocho overall length 12.63" (321 mm). Blade length 7.75" (197 mm). Weight 5.7 oz. (162 g). Made in Japan.
€203.00
€273.00

In stock

Bunka Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-008 17cm
Bunka Japanese kitchen knife Goko Hamono Shirogami S/S Clad 17cm GHO-008
Goko Hamono bunka knife with is 17 cm blade. Bunka is a general purpose knife tackling a wide range of common kitchen tasks. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
€208.87

In stock

Japanese kitchen knife Takeshi Saji Bunka VG10, bull bone HA4606 17cm - 1
Japanese kitchen knife Takeshi Saji Bunka VG10, bull bone 17cm HA4606
Japanese kitchen knife bunka handmade by Mr. Takeshi Saji. Blade - 31 layers damaskus steel, VG10. Blade length 17 cm. Handle - bull bone. Brass bolster. Weight of Bunka Takeshi Saji is 320 g.Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
€306.45

In stock

Japanese kitchen knife Takeshi Saji Bunka Iron Wood HG-3106 17cm - 1
Japanese kitchen knife Takeshi Saji Bunka Iron Wood 17cm HG-3106
Japanese bunka knife by Mr. Takeshi Saji. Bunka is a general purpose kitchen knife. It is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Blade 3 Layer Aogami Super steel with black hammered finish. Blade length 17 cm. Handle - iron wood with stainless steel bolster. Weight of bunka knife HG-3106 by Takeshi Saji is about 200 g.Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
€294.02

In stock

Japanese kitchen knife Tojiro DP Cobalt Alloy Bunka VG10 F-795 16cm - 1
Japanese kitchen knife Tojiro DP Cobalt Alloy Bunka VG10 16cm F-795
This Bunka DP is Tojiro’s flagship model. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Weight of DP Bunka F-795 is 190 g. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. All purpose knife suitable not only for large size vegetables, meat, and fish, but also good for detailed work by using its so called K-tip blade.
€89.52

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Bunka Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-203 18.5cm
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Bunka Japanese kitchen knife Matsubara Hamono Aogami 2 18.5cm KT-203
Bunka knife made by Matsubara Hamono, master Katsuto Tanaka.  This knife is made  of Aogami 2 steel with stainless steel clad. Handle is made of walnut wood. Bolster is made of macassar ebony wood with hard maple ring. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
€166.53

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Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm
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Bunka Japanese kitchen knife Matsubara Hamono Shirogami 17cm KT-014
A bunka knife by master craftsman Katsuto Tanaka, who makes knives under the Matsubara Hamono brand. The bunka is a small, all-purpose kitchen knife with a sharp tip. The 17-cm blade is made of Shirogami steel. The wa handle is made of walnut wood. This Japanese kitchen knife is not dishwasher-safe. Shirogami steel contains a high carbon content, so the knife should be hand-washed and dried immediately after use. We recommend using camellia oil for blade care.
€163.35

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Bunka Japanese kitchen knife Yu Kurosaki Fujin R2 ZRF-165BUO 16.5cm
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Bunka Japanese kitchen knife Yu Kurosaki Fujin R2 16.5cm ZRF-165BUO
Bunka kitchen knife handcrafted by famous Japanese blacksmith Yu Kurosaki. The blade with a unique Tsuchime hammered pattern is made of three-layer R2 steel. The octagon handle is made of oak. When making this series, Kurosaki was inspired by Fujin, the Shinto god of the wind, what can be seen in the hammered texture.
€274.90

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Bunka Japanese kitchen knife Misuzu Hamono M01 16cm
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Honesuki Japanese kitchen knife Misuzu Hamono 16cm M01
Bunka knife crafted by Misuzu Hamono. 16 cm blade is made of SK-5 steel with stainless steel clad. Please, pay atttention that blade is not corrosion resistant. This Misuzu Hamono knife weights about 90 g. Traditional Japanese d-shape magnolia wood handle. Bunka is a multi-proposal kitchen knife with a double-beveled blade. Since 2006, the main master of Misuzu Hamono has been Yamato Miyawaki. Misuzu Hamono Japanese kitchen knives are handmade in Japan.
€67.73

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Bunka Japanese kitchen knife Yu Kurosaki Shizuku R2 ZR-165BUO 16.5cm
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Bunka Japanese kitchen knife Yu Kurosaki Shizuku R2 16.5cm ZR-165BUO
Yu Kurosaki Shizuku Bunka knife with 165 mm blade.  This Yu Kurosaki series feartures R2 tsuchime-finish blades. This bunka knife has an incredible level of finish and polish, with Kurosaki's signature "Shizuku" Tsuchime patterns that are both aesthetically pleasing and functional. Octagon handle is made of oak wood. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. Avoid glass, metal, countertops, and other rigid, non-forgiving surfaces. Yu Kurosaki works in Takefu Knife Village.
€297.58

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Bunka Japanese kitchen knife Matsubara Hamono Shirogami Iron clad Walnut KT-003 17cm
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Bunka Japanese kitchen knife Matsubara Hamono Shirogami Iron clad Walnut 17cm KT-003
Bunka knife with 17 cm blade. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with iron clad. Walnut wooden handle. Hand-dry your knife. This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and soft products.
€153.23

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Japanese kitchen knife Bunka Daisuke Nishida Forge-welded Shirogami 1 DN-11225 18cm
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Bunka Japanese kitchen knife Daisuke Nishida Forge-welded Shirogami 1 18cm DN-11225
The Bunka Daisuke Nishida DN-11225 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Blade 180 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Bunka has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 250 gr.
€144.35

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The Bunka (Bunka Bocho) is a versatile general-purpose Japanese knife. It is regarded as a multi-use knife that is adept at cutting, chopping, slicing, dicing and mincing foods such as meat, fish, vegetables and herbs. The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic western chef’s knife. Compared to a western chef’s knife, the Bunka is shorter, lighter, thinner and uses harder steel to retain its sharp edge for longer. The Bunka typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point.

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