Kouhei-Shinmatsu ZDP-189 Bunka Black 200mm (7.9")
Kouhei-Shinmatsu ZDP-189 Bunka Black 200mm (7.9") comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging, passed on through generations within the Suncraft smithy.
The bunka shape has proven time and time again (our previous Black Damascus and SG2 Matte collaborations with Suncraft) to be worthy of replication and reiteration. That's why we went for this universal shape, suitable for any cutting, chopping or slicing assignment you throw at it!
ZDP-189 steel has stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that a hardcore duo—such as this Bunka and Petty—was forged out of the most hard-core (literally) steel! Coming in at 65-66 HRC on the Rockwell scale, these knives are easily one of the hardest knives we offer, so edge retention will be second to none.
Put this in an equation together with a black kuro-uchi finish, treated with subtle hammer dents, and a beautiful octagon rosewood handle, and you got yourself a winner!
Materials
Materials
BLADE: ZDP-189 powder steel (65-66 HRC): Carbon 3.00 %, Chromium 20.00 %, Molybdenum 1.3 %, Vanadium 0.10 %
HANDLE: Traditional rosewood Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use, both for right- and left-handed users.
Specifications
Specifications
Blade shape: Bunka
Steel type: ZDP-189
Hardness (HRC scale): 65-66
Overall length: 345mm (13.6")
Blade length: 200mm (7.9")
Blade height: 47mm (1.9")
Spine thickness: 2mm (0.08")
Weight: 155g (5.5 oz)
Handle length: 127mm (5")
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 makes for a highly versatile knife suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy reverse tanto tip for precise cuts and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »K-Tip«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.
This knife was forged out of ZDP-189 steel, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-66 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.
The upper part of the blade has a kuro-uchi finish, which was treated with hammer blows, resulting in a dark and textured tsuchime look. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (jigane) and its core (hagane). The kanji on the blade reads “Kouhei-Shinmatsu” 耕平新松, paying homage to the founders of the Suncraft smithy.
The technique used to laminate this blade is called san-mai. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.
The Pursuit of Perfection in Traditional Crafts
Forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture, which has more than 800 years of tradition in blade making and is the center of blacksmithing in the region.
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Order
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Maintenance
Sharpening & knife care tipsWith proper maintenance, Japanese kitchen knives will last a lifetime!