Bunka

A bunka with an 18 cm long blade.

Steel: Aogami Super (64-65 HRC)
Weight: 166 gr
Blade heel thickness: 3.5 mm
Spine thickness (mid-blade): 1.8 mm
Blade height at heel: 55 mm
Edge length: 181 mm
Handle: Octagonal walnut with pakkawood bolster.

NOTE: Measurements and weight may vary slightly as the knife is hand-forged.

The blade has a black finish, kurouchi, which gives a raw and beautifully black surface. The blade is very thin, and the knife is well-weighted and balances nicely in the hand. The handle is octagonal and made of walnut with a black pakkawood bolster.
Aogami Super is considered by many to be the best carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among other elements. This steel makes for a hard blade that takes an amazingly sharp edge, while also holding its sharpness well and providing significantly better rust protection than other carbon steels. Moritaka hardens the steel to a full 64-65 HRC, harder than most other steels on the market.

The Moritaka family (Japan) began its manufacturing as early as 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, more than 700 years later, production is still done by hand, although some technical aids are used. Moritaka knives are known worldwide, and their blades are of very high quality.

Note: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, although the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also, be aware that the thin and hard blade can be damaged if you chop hard ingredients, bones, or frozen food.