This Custom Limited Edition Takeshi Saji VG-10 Custtom Damascus Bunka Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

Master Saji has now been making knives for over 40 years and has become highly experienced in his art.

The blade is made with a VG-10 core forged Nickel Damascus Stainless steel (HRc. 62) and they feature a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides remarkable cutting performance.

The layers of white-colored Nickel steel in this Damascus blade contrasts strongly with the stainless steel layers to produce a powerful wavy Damascus pattern that truly sparkles. 

This Custom Limited Edition Saji VG-10 Damascus Bunka knife is fitted with an  Custom Hand-Made Octagonal Stabilized Deep Sea Color Maple burl wood handle(Resin ferrule, collar and endcap with Brass and Green Liner spacers)

For safekeeping, this knife comes with a handcrafted Magnolia Wooden Saya and a black pakkawood Saya pin.

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Knife Model: Custom Limited Edition, Takeshi Saji VG-10 Damascus Series Bunka

Blade Material:  VG-10 Damascus

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Custom Hand-Made Octagonal Stabilized Deep Sea Color Maple burl wood handle(Resin ferrule, collar and endcap with Brass and Green Liner spacers)

Saya Included: Yes.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition. 

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
•  Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.