Over their 100+ year history, the Hinoura family of forge-smiths have developed a great deal of experience and expertise in the knife forging arts.
The concept behind the collaborative knives that we have produced with Master Hinoura was simple: We both wanted to to produce superbly sharp, highly practical and aesthetically attractive high-carbon steel knives that would satisfy the needs and desires of knife enthusiasts who love high-carbon steel knives.
We requested that Hinoura uses White Steel No.1 for the core blade steel. It is sandwiched with outer layers of soft stainless steel. The laminated construction means that only the high-carbon steel blade core is likely to discolor or rust, since the outer layers of soft stainless steel are corrosion-resistant and easy to maintain. The layers of soft stainless steel also improve the blade’s resistance to impact and bending forces. White Steel No.1 is made by further refining White Steel No.2 and adding more Carbon. The extra Carbon allows it to achieve a slightly higher HRc. than White Steel No.2. It can be sharpened to an exceedingly fine edge, has very good edge retention and is easy to re-sharpen.
We selected a comfortable ‘Oval-shaped’ charred Chestnut Wood Handle that beautifully compliments the Kurouchi blade to complete the knife. Charred chestnut wood handles have been used in Japan for centuries because they offer a secure grip even when your hands are wet.
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.
More Information: Unlike many traditionally forged knives, Master Hinoura's knives have a relatively thick spine at the point where the tang enters the handle (The ‘neck'). In part, this because he forges these laminated knives using a piece of high carbon steel that is much thicker than that commonly used by other forge-smiths. The thick spine and neck makes the knife very strong, very comfortable to hold in a ‘pinch-grip’ and also results in excellent blade balance.
Although some people consider Master Honoura’s knives to be thick and heavy, their geometry is the result of carefully considering every aspect of their function. Contrary to what you might expect, the process of forging a thick blade 'to shape’ actually requires a lot of time and skill. Master Honoura’s knives are nicely tapered from their heel to the tip and from their spine down to the cutting edge, which is ground very thin behind the edge. We are confident that these knives will provide the high cutting performance that is demanded by Carbon steel lovers!
Knife Model: Hinoura Kurouchi White Steel No.1 Series Bunka
Blade Material: White Steel No.1
Rockwell Hardness (HRc): 60 to 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval-Shaped Charred Chestnut Wooden Handle with Water Buffalo Ferrules
Saya Included: No.
| Bunka 165mm (6.4")|
Cutting edge length: 165mm
Total Length: 305mm
Blade Thickness: 5.2mm
Blade Width: 47mm
Handle Length: 127mm
Total Weight: 167g
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.
I've had this knife in my possession for some weeks now and I'm very happy with the cooking experience that it has given me. This is my first japanese knife. Out of the box, the knife came very sharp and passed the paper and tomato tests flawlessly. When cooking, I found it's important to wipe the knife clean after cutting e.g. a tomato so it doesn't develop rust on the carbon steel part of the blade (which is really only the edge). The knife has developed a slight petina over time which gives it an authentic finish. I have not found the need to use my rust eraser yet and I oil the blade with tsubaki oil once a week. I think a honing rod is essential to keep the blade sharp. I've sharpened the blade once on a #4000 grit stone to restore its original edge (while I was waiting for the honing rod) Overall I highly recommend the product! The handle is very comfortable, the blade is extremely sharp, and there is a nice balance in the hand. As a newcomer to japanese knives I was worried about the carbon steel, but the experience has been amazing!!
The Hinoura White steel No 1 165 mm Bunka is the the second of this series I have bought, the other being an 85 mm Paring knife. The white 2 has a HRC of 60-62 and holds a great edge. It has been ground with a very fine entry and will require regular touch up with a fine stone to avoid having to create a new bevel. The bevel is so fine it can hardly be seen. The knife has tree finishes, about 2/3 dark Kurouchi finish then a light grey flat finish covering most of the next 3rd which are stainless. The few mm from the cutting edge are not rust proof and need care. The three finishes are unique, and give the knife a striking appearance unlike most other knives. Care must be taken to wipe the bevel edge immediately after use to avoid discolouring as this is raw carbon steel. The knife is designed for chopping not slicing and is blade heavy which allows cutting hard vegetables very easily and getting into tight places with the Tanto tip. The handle is different from most Japanese WA handle knives as it is oval in shape and about 25 mm on the long side. It fits a western hand better than the thin normal WA handles. This knife will be one of chefs favourites.
I ordered this knife because I already have another similar Kurouchi anilld love it so well. This style is great with the Bunka tip. We use both as our go to knives in the kitchen - love the shape, the edge, and the length of time between sharpening. Will be ordering more for Christmas presents.
There were four things that attracted me to this knife. The first was the oval charred chestnut handle. I was very interested inexperiencing this traditional Japanese handle. There is no charred wood left on the handle. That has all been sanded away leaving a nicely textured surface that is easy on the hand and yet has enough texture to give a secure grip. The second thing that interested me was the carbon steel blade. I've been buying blue steel blades but decided to try this white steel blade because the knife has so many other features that are interesting to me. The blade was super sharp out of the box turning a sheet of paper into paper ribbons. Very satisfying. The third thing that I really like is the blade geometry. I like the subtle curve of the edge reaching for the point and the angle created by the spine and the clip point. Fourth, going with the chestnut handle I suppose I like the traditional black finish on the blade. The last thing I will comment on about this knife is the thickness on the spine. these knives are very thick where the tang of the knife inserts into the handle. I have heard that thick spines are not desireable because they make the knife clumsy and less nimble. I do not find this to be true. The knife is well balanced and comfortable to use.
Dear Iwahara-san, dear JapaneseChefsKnife team, Since I've made my first purchase with you 10 years ago with a Misono Aus8 petty and after 7 other orders (Misono UX10, Misono Swedish Carbon steel and Hinoura petty and Bunka) I've always been very satisfied with the products and with your incredible service... After having tried Hinoura knives with a petty, I immediately thought that I have to buy a bigger one as the quality of his knives and the crafmanship are the best I never found since I used Japanese knives from different makers. When I received the Bunka 180mm it was already super sharp but after having made few passes on the 1000/3000 stones it became a real laser. The Bunka shape of the blade is amazing and really polyvalent, the balance is perfect, the white steel 01 keeps its cutting capabilities during hours of cooking and is also very easy to resharp. The blade is really strong thanks to its thickness which is something I also really appreciate. The way that blade is forged is fantastic and the Kurouchi finish helps a lot to protect the blade from rust. Long story short I strongly recommend to buy this knife! Finally owning alreday to Hinoura petty and bunka, I like these knives so much that I will order a Gyuto 210mm. Thanks again to all the team at JapaeneseChefsKnife for the great selection, extremely quick and cheap shipping and for the follow-up. Sincerely, JB