This “New Concept” knife features a distinctive ‘upswept handle’ and an R-2 Powdered Metallurgy High Speed Tool Steel Custom Damascus bade that has a unique ‘random pattern’ Damascus that Master Saji calls “Diamond Damascus”. It is handcrafted using a complex series of forging processes and a specially formulated acid etching and polishing that, in combination, produce a unique Damascus blade that has a sparkling diamond pattern and an uneven surface texture.
The polished, slanted stainless steel bolster is a distinctive design element that not only gives an impression of ‘forward movement’ and ‘agility’, but also improves blade balance and the durability of the handle. The perfectly contoured Black Linen Micarta® handle scales, which has a simple solid black color. Black Linen Micarta® is a very practical handle material for kitchen knife because it is very durable, resistant to both water and shrinkage and provides good traction even when it is wet. Consequently, this knife handle provides a very secure and comfortable grip.
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: Takeshi Saji R-2 Custom Damascus Wild Series New Design Bunka
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
Bunka 180mm (7")
Cutting edge length: 180mm
Total Length: 305mm
Blade Thickness: 2.4mm
Blade Width: 49mm
Handle Length: 125mm
Total Weight: 240g
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.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
This is my 7th or 8th knife from Master Saji. I love his Bunka (my second one) although I usually reshape the blade to a more traditional shape. So happy that his Bunka knives are making a come back and it is always a joy to use Master Saji's knives. And really easy to maintain too. It is always therapeutic for me to spend 10-15 min to run the blades through an ultra fine grit stone to keep the edge razor sharp. Thank you Master Saji, and Koki, for bringing this knife to life, and to me. Appreciate it. Stay safe and stay healthy.