Bunka

Bunka with a 150 mm blade.

Steel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60–62)
Cutting edge length: 150 mm
Blade height: 47 mm
Spine thickness: 1.8 mm
Weight: 140 grams
Blade finish: Mirror-polished Tsuchime with a misted transition to the polished core steel.
Handle: One-piece ebony

This knife series is the result of close collaboration between Hatsukokoro and one of the largest and most highly regarded knife makers in Seki City, Japan. We are tremendously impressed by this series, which delivers both a beautiful finish and very thin, refined edges with consistent quality. We strongly recommend this knife!

The blade is made from high-performance VG10 stainless steel. The core steel is surrounded by two layers of softer steel that have been hammered (Tsuchime) and mirror-polished. The bright finish transitions into a misted Kireha that meets the polished core steel, creating a pleasing contrast. The handle is octagonal and made of ebony.

Important:
Keep in mind that the edge is hard and very thin. Take care not to subject it to stress, especially lateral stress. When using a Japanese knife with a thin blade, the edge must always be moving as you cut. Never press the blade through an ingredient while the edge is stationary. Do not twist or rock the blade to prise the ingredient apart.

If you press, twist or rock the blade—in short, force it—the thin edge is easily subjected to lateral stress. An edge can normally withstand considerable force when cutting straight down while moving forwards or backwards. This is because the entire blade above the edge supports it and absorbs and distributes the stress. Under lateral force, there is only the paper-thin edge and very little material to absorb the load. The hard edge will therefore flex as far as it can, but if the load becomes too great, the edge will chip or part of the tip will break off. We often see this type of damage after cutting hard cheeses, avocado stones, frozen fillets, bones, butternut squash and similar ingredients.