Bunka Black Damascus 165mm (6.5")
Bunka Black Damascus features a 165mm (6.5") long blade, clad in what is called Black Damascus. A 33-layered Damascus cladding means every piece has a unique pattern on the blade, making every knife one-of-a-kind. The extremely thin profile of the blade (spine thickness at 1.8mm) and hard Japanese steel will deliver a smooth and long-lasting sharpness.
The heart of the knife is the most popular and widely-used steel Japanese knives are made of - VG-10 steel. When selecting which steel to choose for a specific knife, we look at the steel features such as hardness, the ability to hold a sharp, smooth edge for a long time, ease of maintenance, the graininess of steel, how easy it is to sharpen, and finally the price and availability of the steel. In the case of Bunka Black Damascus, VG-10 ticked all of the boxes.
The handle chosen to be attached to our Bunka Black Damascus followed the same logic as the blade - universal and easy to maintain. A beautiful, dark brown, octagonal-shaped pakka wood handle sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.
Materials
Materials
VG-10 (60-61 HRC): Carbon 1%, Chromium 15%, Molybdenum 1%, Vanadium 0.3%, Cobalt 1.5%
Specifications
Specifications
Blade shape: Bunka
Steel type: VG-10
Hardness (HRC scale): 60-61
Overall length: 300mm (11.8")
Blade length: 165mm (6.5")
Blade height: 45mm (1.8")
Spine thickness: 1.8mm (0.07")
Weight: 150g (5.3 oz)
Handle length: 125mm (4.9")
Handle type / wood: Japanese / Pakka wood
Use & Care
Use & Care
→ Handwash in warm water and towel dry.
→ Use a sharpening stone (not a honing steel!) to sharpen your knife.
→ Do not cut frozen foods and meat bones.
→ Do not put the knife in a dishwasher.
→ Read our guide on proper Maintenance of Kitchen Knives.
Bunka Black Damascus is a multi-purpose knife, suitable for cutting veggies, meat and fish. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand.
VG-10 (V for Vanadium, G for"gold" as in "gold standard") is made in another cutlery-famous city Echizen, just a short 2hr drive from Seki. VG-10 is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of 60-61 HRC.
Handmade in Japan
Our knives are forged by the Japanese knifemaker Suncraft, a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.
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Order
Become a resellerIf you own a brick&mortar or an e-commerce retail shop and would like to become a dealer/reseller by adding a selection of our knives, please email us.
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Maintenance
Sharpening & knife care tipsWith proper maintenance, Japanese kitchen knives will last a lifetime!