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The Kamo VG10 Suminagashi Bunka is a very handsome knife. The blade features a really elegant suminagashi finish that is enhanced by some finely hand-chiseled kanji elements. The unusual hybrid handle is the design element that sets this knife apart from most others. It utilizes a multi-layer laminate of oak to reduce the chances of shrinkage and distortion while remaining comfortable in hand and well balanced overall. It is a light but rigid knife-to-handle interface which is particularly important for a small knife that might be used for in-hand cutting.
The blade is made from a core of VG10 stainless steel which then receives outer layers of a softer stainless steel finished in a wonderful damascus (suminagashi) pattern. VG10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for a good reason. It has excellent edge retention and is very wear and corrosion-resistant.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.Blacksmith: Kamo san
Location: Echizen Japan
Weight: 6.1 oz (176 g)
Blade Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 45.1 mm
Photos by Gustavo Bermudez
The blade is made from a core of VG10 stainless steel which then receives outer layers of a softer stainless steel finished in a wonderful damascus (suminagashi) pattern. VG10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for a good reason. It has excellent edge retention and is very wear and corrosion-resistant.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
