When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line. Moritaka is the oldest knife maker on the site, and they use one of the most demanding steels we carry.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot manage cleanly. The blade is paired with a simple octagonal handle made of magnolia wood with a buffalo horn ferrule.
What Customers Are Saying: One five-star review from Thomas says that he immediately knew he could use this knife all day and not get tired, and that it is great for every job from making a sandwich to jointing a chicken.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot manage cleanly. The blade is paired with a simple octagonal handle made of magnolia wood with a buffalo horn ferrule.
What Customers Are Saying: One five-star review from Thomas says that he immediately knew he could use this knife all day and not get tired, and that it is great for every job from making a sandwich to jointing a chicken.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
- Maker: Moritaka Hamono
- Location: Yatsushiro, Kumamoto Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Paper Steel)
- Cladding: Soft Iron
- HRC: 65+
- Finish: Kurouchi (Black As-Forged)
- Edge Grind: Even, 50/50 Convex, Double Bevel
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
- Stainless Steel Welded Tang
- Weight: 4.8 oz (136 g)
- Blade Length: 170 mm
- Total Length: 314 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Moritaka Bunka, June 15, 2026Posted By: Thomas J.
As an advanced home cook I love this knife for reasons general and specific as described below.
Generally speaking, I like the Bunka as evolutionary midpoint between Nakiri starting point and Santoku endpoint. I like the Bunka flat edge for push or draw cuts and the clipped point for bridge or tunnel cuts.
When you open the box and take out this knife you are struck by its light weight. Not in an economical or cheap way but in a pleasant and inspiring way. You immediately know you could use this knife all day and not get tired.
When you cut product with this knife, you notice the blade has a very thin cross section. Not in a flimsy or unsubstantial way but in an excellent blade geometry kind of way. This is a knife that seems unpretentious until you effortlessly slide it through food.
In closing, this is my most used kitchen utility knife. It’s handy for one-off jobs like jointing a lone chicken, fixing a lunch sandwich, slicing silver skin off a venison loin, preparing a charcuterie plate or a dinner salad.
A light, handy, kitchen utility knife with excellent blade geometry that pairs well with a Moritaka 250 mm Gyuto.
As an advanced home cook I love this knife for reasons general and specific as described below.
Generally speaking, I like the Bunka as evolutionary midpoint between Nakiri starting point and Santoku endpoint. I like the Bunka flat edge for push or draw cuts and the clipped point for bridge or tunnel cuts.
When you open the box and take out this knife you are struck by its light weight. Not in an economical or cheap way but in a pleasant and inspiring way. You immediately know you could use this knife all day and not get tired.
When you cut product with this knife, you notice the blade has a very thin cross section. Not in a flimsy or unsubstantial way but in an excellent blade geometry kind of way. This is a knife that seems unpretentious until you effortlessly slide it through food.
In closing, this is my most used kitchen utility knife. It’s handy for one-off jobs like jointing a lone chicken, fixing a lunch sandwich, slicing silver skin off a venison loin, preparing a charcuterie plate or a dinner salad.
A light, handy, kitchen utility knife with excellent blade geometry that pairs well with a Moritaka 250 mm Gyuto.
