Couteaux Bunka

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€ €
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Blade Length, mm
Country
Steel
Handle
Collection
Hardness
Filtrer
Bunka Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki ZR-165BUO 16.5cm
Bunka Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165BUO
Bunka Couteau Japonais Yu Kurosaki Shizuku avec lame de 165 mm. Cette série Yu Kurosaki est dotée de lames à finition tsuchime R2. Ce couteau bunka a un niveau de finition et de polissage incroyable, avec les motifs Tsuchime « Shizuku » signature de Kurosaki qui sont à la fois esthétiques et fonctionnels. Le manche octogonal est en bois de chêne. Lavez et séchez avec une éponge douce et rangez-le en toute sécurité après utilisation. Évitez de couper dans les os, les aliments surgelés, les noyaux de fruits durs. Surface de coupe recommandée : le bois, les planches caoutchoutées et les composites haut de gamme, ainsi que les plastiques de qualité tels que le polyéthylène constituent des surfaces de coupe acceptables et aideront à protéger et à prolonger le tranchant du couteau. Évitez le verre, le métal, les comptoirs et autres surfaces rigides et peu tolérantes. Yu Kurosaki travaille dans le village de couteaux de Takefu.
297,58 €

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Bunka Couteau Japonais Matsubara Hamono Aogami 2 Bocote KT-203 18.5cm
Bunka Couteau Japonais Matsubara Hamono Aogami 2 Bocote 18.5cm KT-203
Couteau Bunka fabriqué par Matsubara Hamono, maître Katsuto Tanaka. Ce couteau est en acier Aogami 2 avec revêtement en acier inoxydable. Le manche est en bois de noyer. Traversin est en bois d'ébène de macassar avec anneau en érable dur. Les couteaux sous le nom de Matsubara Hamono sont fabriqués par le maître forgeron Katsuto Tanaka-san qui a commencé à fabriquer des couteaux à l'âge de 20 ans en 1982. L'histoire de la fabrication de couteaux dans la région de Matsubara remonte à l'année 1474, lorsque Maître Yukiyasu Naminohira s'est installé ici pour fabriquer des épées dans le sanctuaire Hachiman. En utilisant le couteau Hamono Matsubara, évitez les os, les aliments surgelés, les noix et les bonbons durs ou tout ce qui n'est pas des fruits, des légumes et des protéines.
161,29 €

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Japanese kitchen knife Bunka Daisuke Nishida Forge-welded Shirogami 1 DN-11225 18cm
Bunka Couteau Japonais Daisuke Nishida Funayuki 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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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11843 21cm
Bunka Couteau Japonais 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 Couteau Japonais 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 €

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Bunka Japanese kitchen knife Takeshi Saji VG10 Colored Damascus HI-11206 17cm
Bunka Couteau Japonais Takeshi Saji VG10 Colored Damascus 17cm HI-11206
Bunka knife handmade by Takeshi Saji. The core of the colored damascus blade is made of premium japanese VG-10 steel. Blade length is 17 cm. The ash wood handle is both beautiful and practical. Takeshi Saji is a Chairman of Saji Blacksmith (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”.
402,42 €

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Bunka Couteau Japonais Ittetsu Shirogami IW-11836 21cm
Bunka Couteau Japonais 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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Bunka Japanese kitchen knife Ittetsu Shirogami IW-11835 18cm
Bunka Couteau Japonais Ittetsu Shirogami 18cm IW-11835
Japanese bunka knife Ittetsu with 180 mm blade. 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. 
136,29 €

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Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus, paper KH-P1 16.5cm
Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus, paper 16.5cm KH-P1
This bunka knife is handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
201,61 €

In stock

Couteau Japonais Takeshi Saji Bunka Iron Wood Nickel Damascus HA-4106 17cm
Couteau Japonais 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 €

In stock

Couteau Japonais Ittetsu Bunka Shirogami IW-1186 16.5cm
Couteau Japonais 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 €

In stock

Couteau Japonais Spyderco Itamae Bunka Bocho K18GPBNBK 19.6cm
Couteau Japonais 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 €

In stock

Couteau Japonais Spyderco Wakiita Bunka Bocho K18GP 19.7cm
Couteau Japonais 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.
219,35 €

In stock

Bunka Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-008 17cm
Bunka Couteau Japonais 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 €

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Couteau Japonais Yoshimi Kato Bunka Ginsan D-710CW 17cm
Couteau Japonais Yoshimi Kato Bunka Ginsan 17cm D-710CW
Japanese 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.
201,61 €

In stock

Japanese kitchen knife Takeshi Saji Bunka VG10, bull bone HA4606 17cm - 1
Couteau Japonais 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
Couteau Japonais 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”.
282,25 €

In stock

Japanese kitchen knife Tojiro DP Cobalt Alloy Bunka VG10 F-795 16cm - 1
Couteau Japonais 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 Couteau Japonais Matsubara Hamono Shirogami Iron clad Walnut KT-003 17cm
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Bunka Couteau Japonais Matsubara Hamono Shirogami Iron clad Walnut 17cm KT-003
Couteau Bunka avec lame de 17 cm. Ce couteau est fabriqué à partir de 3 couches d'acier selon une technique appelée Sanmai (soudure à la forge). Il s'agit de laminer un morceau d'acier au carbone avec du fer plaqué. Manche en bois de noyer. Séchez votre couteau à la main. Cela doit être fait immédiatement après le lavage avec un torchon propre. Frottez avec de l'huile minérale. Si vous remarquez des taches de rouille, frottez une légère couche d'huile minérale et laissez sécher. Les couteaux sous le nom de Matsubara Hamono sont fabriqués par le maître forgeron Katsuto Tanaka-san qui a commencé à fabriquer des couteaux à l'âge de 20 ans en 1982. L'histoire de la fabrication de couteaux dans la région de Matsubara remonte à l'année 1474, lorsque Maître Yukiyasu Naminohira s'est installé ici pour fabriquer des épées dans le sanctuaire Hachiman. En utilisant le couteau Hamono Matsubara, évitez les os, les aliments surgelés, les noix et les bonbons durs ou tout autre chose que les fruits, les légumes et autres produits mous.
153,23 €

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Japanese kitchen knife Bunka Yu Kurosaki Fujin VG10 Damascus ZVD-165BUOWQ 16.5cm
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Bunka Couteau Japonais Yu Kurosaki Fujin VG10 Damascus 16.5cm ZVD-165BUOWQ
Yu Kurosaki Bunka knife with Nickel Damascus-patterned blade with a core of VG-10 stainless steel. Hardness of 60-61 HRC provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of Bunka Fujin VG10 Damascus Series is made of oak and water-resistant wenge wood, which are separated from each other by a ring of natural turquoise. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
290,32 €

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Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm
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Bunka Couteau Japonais Tsutomu Kajiwara 21cm TK-1121BGA
Bunka knife handmade by Tsutomu Kajiwara. Blade 210 mm is made of Aogami 2 steel with iron damascus clad. Traditional handle is made of bocote wood with God’s ash ferrule. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. 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.
189,52 €

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Bunka Japanese kitchen knife Ittetsu Tadafusa OEM Aogami 2 ISN-13 17cm
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Bunka Couteau Japonais Ittetsu Aogami 2 17cm ISN-13
Bunka Japanese kitchen knife Ittetsu Aogami 2 ISN-13 with 17 cm blade. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
144,35 €

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Bunka Japanese kitchen knife Yu Kurosaki Shizuku R2 Oak ZR-165BUOWQ 16.5cm
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Bunka Couteau Japonais Yu Kurosaki Shizuku R2 Oak 16.5cm ZR-165BUOWQ
Yu Kurosaki Shizuku Bunka knife with 165 mm blade. This Yu Kurosaki series features 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. The octagonal handle is made this time of oak and water-resistant wenge wood, which are separated from each other by a ring of natural turquoise. 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.
282,26 €

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Japanese kitchen knife Spyderco Minarai Bunka Bocho K18PBK 19.9cm
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Couteau Japonais Spyderco Minarai Bunka Bocho 19.9cm SCK18PBK
Japanese kitchen knife Spyderco Minarai Bunka Bocho K18PBK is designed by world-renowned knifemaker Murray Carter, official heir to a 420-year-old Japanese bladesmithing lineage, Spyderco’s Murray Carter Collection faithfully translates Carter’s coveted handcrafted designs into affordable factory-made kitchen cutlery. The newest additions to this proud family of knives are his Minarai Series. Literally meaning “to look and learn,” minarai is a quintessentially Japanese way of describing the role of an apprentice. In that spirit, the Minarai Series expresses five of Carter’s highly refined designs in an economical format featuring solid CTS® BD1N stainless steel blades and injection-molded polypropylene handles. A remarkable fusion of time-tested traditional designs and state-of-the-art modern materials.
Minarai Bunka Bocho overall length 322 mm. Blade length 199 mm. Made in Japan.
153,23 €

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Le couteau bunka est considéré comme un couteau de cuisine tout usage, capable de couper, hacher, trancher, hacher et émincer des aliments comme la viande, le poisson, les légumes et les herbes. Le Bunka, avec le Gyuto et le Santoku, est souvent recommandé comme une alternative élégante au couteau de chef occidental classique. Comparé au couteau de chef occidental, le Bunka est plus court, plus léger, plus mince et utilise un acier plus dur pour conserver son tranchant plus longtemps. Le Bunka partage généralement les mêmes caractéristiques qu'un couteau Santoku, telles qu'un tranchant principalement droit et une lame large. Cependant, le Bunka se distingue du couteau Santoku par sa pointe inclinée caractéristique en forme de « reverse-tanto », également appelée pointe « k-tip ».

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