The bunka (meaning "culture knife" in Japanese) is a versatile all-purpose kitchen knife with a flat profile ideal for push cutting and a reverse tanto tip that adds precision for detail work. The Daovua Classic V2 Bunka at 165mm represents the Nhat family workshop at its most refined — a deliberate evolution from their original rustic leaf spring line into cleaner geometry, improved heat treatment, better surface finish, and handles built with more care. The relatively flat edge profile excels at slicing and push cutting through vegetables, proteins, and herbs, while the aggressive tip handles scoring, fine cuts, and any work requiring a pointed blade. It is a knife that rewards cooks who want one tool to do most of the work.
At 4.0 oz (116g) with a 2mm spine at the heel and 47mm blade height, this bunka strikes a good balance between presence and agility. The recycled leaf spring carbon steel takes a keen edge and sharpens quickly and easily, making it a good choice for cooks building a stone sharpening practice without the pressure of maintaining expensive steel. The octagonal wa handle (wood type and color vary) provides a comfortable, secure grip that works well for both pinch and handle grips. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
At 4.0 oz (116g) with a 2mm spine at the heel and 47mm blade height, this bunka strikes a good balance between presence and agility. The recycled leaf spring carbon steel takes a keen edge and sharpens quickly and easily, making it a good choice for cooks building a stone sharpening practice without the pressure of maintaining expensive steel. The octagonal wa handle (wood type and color vary) provides a comfortable, secure grip that works well for both pinch and handle grips. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 4.0 oz (116 g)
- Blade Length: 162 mm
- Total Length: 303 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
