A bunka is sometimes described as a sharper, more angular cousin of the santoku, and this 175mm version from Yoshimitsu shows exactly why that comparison holds up. The reverse tanto tip gives it a slim, precise point for delicate cuts, while the overall length and height make it just as comfortable handling everyday slicing, dicing, and mincing.
The blade is forged from Hitachi Blue #2 carbon steel, wrapped san mai style in a soft stainless steel outer layer that adds strength to the core while making daily upkeep easier than a fully exposed carbon blade. The lower blade path is bead blasted for contrast against the polished upper face and edge, and the knife is finished with hand stamped kanji. The handle is an octagonal walnut with a black pakka wood ferrule. Yoshimitsu Hamono is run by five brothers working out of a small shop near Nagasaki, a business CKTG was the first in the US to carry.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods like citrus or tomato against the blade for long stretches, and apply a light coat of camellia oil if the bunka will go unused for a while. Hand wash only to keep both the blade and the walnut handle in good shape.
The blade is forged from Hitachi Blue #2 carbon steel, wrapped san mai style in a soft stainless steel outer layer that adds strength to the core while making daily upkeep easier than a fully exposed carbon blade. The lower blade path is bead blasted for contrast against the polished upper face and edge, and the knife is finished with hand stamped kanji. The handle is an octagonal walnut with a black pakka wood ferrule. Yoshimitsu Hamono is run by five brothers working out of a small shop near Nagasaki, a business CKTG was the first in the US to carry.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods like citrus or tomato against the blade for long stretches, and apply a light coat of camellia oil if the bunka will go unused for a while. Hand wash only to keep both the blade and the walnut handle in good shape.
- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki, Japan
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- HRC: 62
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.5 oz (128 g)
- Blade Length: 172 mm
- Total Length: 319 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm
