Rooted in Japanese tradition, the Bunka shape is a lighter, thinner, and shorter alternative to the classic, Western-style Chef’s Knife, blending the versatility of the classic Chef style with the precision of a Santoku. Like the Santoku, the Bunka features a wide, stocky profile, with the sharply angled tip of the Kiritsuke (also known as the “reverse tanto”) for added precision and dexterity—making this shape extremely useful in the kitchen.
MIYABI celebrates Japanese craftsmanship with the Artisan Bunka. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.
The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, precision-hammered effect helps prevent food from sticking. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.
Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting.
Features
• Dimensions: Blade Length: 6.77" inch | Total Length: 12.17" inch
• SG2 (MC63) micro-carbide powder steel
• Tsuchime hand-hammered finish prevents sticking
• Mirror-polished blade with sandblasted katana edge
• Authentic thin Japanese blade profile - 9.5-12° edge angle
• Hand-honed using the traditional Japanese three-step Honbazuke process
• Ice-hardened CRYODUR blade for exceptional durability, cutting edge retention, and corrosion resistance
• D-shaped, Cocobolo Rosewood Pakkawood handle
• Hand wash only
• Handcrafted in Seki, Japan
Care Information
• With proper care, high-quality knives can last a lifetime. The recommended cleaning method is to wash knives by hand using lukewarm water, mild dish soap, and a non-scratch cloth or sponge. While some knives are technically dishwasher-safe under 55 °C / 131°F, it’s still not recommended due to potential damage by aggressive chemicals, high temperatures, and contact with other objects.
• For knives with wooden handles (like Japanese varieties), hand washing is mandatory. Regular treatment with linseed oil or beeswax helps prevent the wood from drying out or becoming brittle—and it also restores sheen and color.
• Storage: Quality knives should have their own space rather than being thrown into a cluttered drawer. Ideal options include a knife block, or if space is tight, drawer organizers or protective sleeves can help too.