We have a soft spot for bunka-style blades. The added height, compact dimensions, and reverse tanto tip add up to a kitchen utensil of extreme versatility. It is a wonder tool for most cutting and slicing tasks around the kitchen. Its shorter length makes it easy to handle and a great choice for smaller boards and hands. The shape also gives the knife a rigid and superbly controlled feel.
This is no ordinary bunka, however. It is a stunning example of the art of blade making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world class. The core of the blade is made from Aogami 2 high carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.
The inner core is laminated with a soft iron which protects the Shirogami and adds a shock absorbing attribute to the knife. The blade face has a high primary grind which looks like a single bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi, Suogo Yamazuka
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even (see photo)
Knife Type: Kengata (Bunka)
Handle: Rosewood Octagonal
Spacer: Nickel Silver
Weight: 7.3 ounces
Blade Length: 175mm
Blade Height: 50mm
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