Master Takeshi Saji was inspired to create a Japanese Summer themed knife that is decorated with beautiful Urushi (Lacquer) and Maki-e (Japanese lacquerware picture / artwork made with powdered metals). You can now enjoy this impressive Maki-e artwork and Master Saji’s gorgeous Rainbow Damascus custom knife at the same time!
In order to match the decorative Maki-e artwork, Master Saji has created some of his unique multi-colored Damascus steel blades, which are made by forging a core of Hitachi Blue #2 steel and laminating it with multiple layers of stainless steel, brass and copper. Each blade has a traditional Hamaguri-ba (Convex) grind, a hidden blade tang, a stainless steel bolster and a handle that has been painted with black Urushi lacquer (Waterproof).
In addition to the decorative Urushi and Maki-e Saya (Sheath/scabbard), each knife also comes with a traditional Nishijin-ori woven cloth pouch and braided tassel (Nishijin-ori textiles use a traditional Japanese weaving technique that was invented by weavers who settled in the Nishijin district of Kamigyō-ku ward, Kyōtō).
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 Urushi & Makie Series “Japanese Summer Motif” Bunka
Blade Material: Blue Steel No.2 Rainbow Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Urushi&Makie Handle with Stainless Steel Bolster
Saya Included: Yes.
Bunka 175mm (6.8")
Cutting edge length: 175mm
Total Length: 300mm
Blade Thickness: 2.2mm
Blade Width: 50mm
Handle Length: 117mm
Total Weight: 217g
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Outstanding knife! When I get a new Japanese chef knife, I usually have to sharpen it. My new bunka arrived razor sharp and ready to use. It cuts through meat and veggies like butter. The rainbow damascus steel created by Master Takeshi Saji, incorporating brass and copper into the metal, is beautiful. The colorful patters are almost hypnotic, and I’m tempted to mount the knife on the wall as a work of art, but it’s too useful to just admire from a distance. The bunka makes cooking a pleasure, and I use it every day. If Master Takeshi Saji hasn’t been designated a Living National Treasure, he should be.