The bunka is a compact, versatile knife with a reverse tanto tip that handles most everyday kitchen prep - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for more detailed work. It sits between a santoku and a petty in its proportions and covers both roles comfortably, which is why cooks who work in smaller kitchen spaces often reach for it first. This one from Kanehide is built around PS60, a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C - a process that converts retained austenite to martensite and increases both hardness and wear resistance beyond standard heat treatment.
At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 4.3 oz (122 g)
- Blade Length: 184 mm
- Total Length: 329 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
- Photos: Gustavo Bermudez
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
