Yahiko brings G3 stainless steel together with a tsuchime (hammered) finish and a nickel Damascus treatment, giving this blade a rugged, dimpled texture in place of a mirror polish. The hammered surface is not just visual; the texture helps reduce food sticking to the blade face during prep, a practical benefit alongside the distinct look. Engraved detailing sits near the handle collar on both sides of the blade.
The bunka shares the same all-purpose range as the santoku, but trades the rounded tip for a sharper, angled point, giving you more control for detail work like trimming, scoring, or working around bones while still handling everyday vegetable and protein prep with ease. At 170mm, it offers a bit more blade length than the santoku for cooks who want extra reach without stepping up to a full gyuto.
The handle is a traditional wa handle in walnut, paired with a pakka wood ferrule--a straightforward, classic combination that keeps the visual focus on the hammered blade.
Care Instructions: G3 is a stainless steel, so it is more forgiving day-to-day than a reactive carbon blade, but hand-washing and drying promptly after use is still recommended to protect the finish and the wa handle. Avoid the dishwasher. Use wood or rubber cutting boards, keep the edge away from bones, frozen foods, and hard materials, and sharpen on quality water stones as needed.Maker: Yahiko
Location: Japan
Edge Steel: G3 Stainless Steel
Finish: Tsuchime Hammered with Nickel Damascus
Handle: Octagonal Walnut
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.2 oz (120 g)
Blade Length: 176 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
The bunka shares the same all-purpose range as the santoku, but trades the rounded tip for a sharper, angled point, giving you more control for detail work like trimming, scoring, or working around bones while still handling everyday vegetable and protein prep with ease. At 170mm, it offers a bit more blade length than the santoku for cooks who want extra reach without stepping up to a full gyuto.
The handle is a traditional wa handle in walnut, paired with a pakka wood ferrule--a straightforward, classic combination that keeps the visual focus on the hammered blade.
Care Instructions: G3 is a stainless steel, so it is more forgiving day-to-day than a reactive carbon blade, but hand-washing and drying promptly after use is still recommended to protect the finish and the wa handle. Avoid the dishwasher. Use wood or rubber cutting boards, keep the edge away from bones, frozen foods, and hard materials, and sharpen on quality water stones as needed.
