Hand Forged Japanese - Seisuke Swedish Steel Damascus Washiji Bunka 170mm with Magnolia Handle

Seisuke is one of the leading knife brands in Japan. They work with the finest knife smiths throughout Japan to craft stunning, high-quality blades at an affordable price. Designs such as this are unique and steeped in tradition. 

Collaborating with skilled smiths across Japan, their goal is to make high-quality culinary tools accessible to all. Each knife is meticulously handcrafted by a diverse group of talented craftsmen in limited quantities. What sets our knives apart is not only their outstanding craftsmanship but also their unique handles and varied blade materials. Our designs showcase a wide range of choices catering to individual preferences, making them equally perfect for home cooks and professionals alike.

The term Bunka (meaning "culture" in Japanese) most commonly refers to a Bunka Hōchō, a versatile, general-purpose Japanese kitchen knife.

Designed for home cooks during Japan's mid-20th-century modernisation, the Bunka was created to handle a mix of traditional vegetables and newly popular Western ingredients like meat and fish. 

Key Features

• Design: It is characterised by a "reverse tanto" or K-tip—an angled, clipped point that is excellent for intricate detail work, such as coring tomatoes or mincing garlic.

• Profile: Typically ranging from 160mm to 190mm in length, it features a tall blade (similar to a Santoku) that provides plenty of knuckle clearance for chopping on a board.

• Versatility: It is often described as a more nimble alternative to the Santoku, offering a flatter edge for push-cuts and a sharper tip for precision.

SPECIFICATIONS

Knife Type: Bunka

Steel Type: Swedish Steel-stn (Stain-resistant steel)

Blade Hardness: HRC 58-60

Blade Type: Double bevelled blade

Blade Length: 170mm (6.7")

Blade Height: 41mm (1.6")

Blade Thickness: 1.9mm (0.1")

Ferrule Material: Water Buffalo Horn

Handle Material: Magnolia

Handle Length: 130mm (5.1")

Weight: 115g (4.1 ounces)

SKU: 24199

USE & CARE

• 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.
• Use a sharpening stone to maintain the sharpness of the blade.
• Do not use a dishwasher to clean your knife.