🔪 🇯🇵Bunka Aogami Black Knife with a 16.5 cm blade - our bestseller. Why? In short, it's our design, the result of years of experience working with Japanese knives. The Japanese wanted to create a knife that would combine the delicate craftsmanship of Japanese masters with the needs of Western-style kitchens. Meet the Bunka.⚡️

The Bunka was developed in accordance with our values (excellence, quality, and reliability), in line with those stemming from unyielding Japanese tradition. Special attention is also given to a certain aesthetic inspired by Japanese mystique, and a respectful attitude towards traditions, nature, raw materials, constituent elements, and the final product - in short, the quintessences of Japanese cultural values.

Thanks to its typical functionality, the Bunka design is suitable for universal use in Western cuisine. The knife has a comfortable shape, a wide handle, a thinly tapered blade suitable for both long and short cuts, a flat backside, and a thin tip for precise work with food products.

The blade of this knife is made of three layers of steel, Aogami or Blue Paper, which was hardened to around 61-62 HRC.

❗ As Aogami steel contains almost no chromium, a patina forms on such a blade during use. However, the main advantage of this steel is that it has a very fine, soft sharpness, is easily sharpened, and remains sharp for a very long time. For caring for such blades, Ballistol oil is recommended.

🚩 The blade is protected by a thin anti-corrosion lacquer coating, protecting it from rust and scratches even before it reaches its owner's hands. Therefore, wash the knife carefully before first use to remove this thin protection.

Osaka Hamono's blacksmiths equipped the Japanese (wa) handle with a plastic end cap. The handle is made of the most commonly used wood for the handles of traditional Japanese knives - magnolia wood. Magnolia wood is a soft, light wood that requires extra care as it easily stains, so we recommend having clean hands before using the knife. Japanese sushi chefs prefer this wood for its antiseptic properties, as well as its easy and inexpensive processing, as many magnolia handles are available on the market.

Suitable for those who are purchasing a Japanese kitchen knife for the first time. It can also serve as an excellent gift!

Use and care:

⚡️Hand wash in warm water and dry with a towel.

⚡️Use a sharpening stone (not a honing steel!) to sharpen the knife.

⚡️Do not cut frozen products or meat bones.

⚡️Do not wash the knife in the dishwasher.

⚡️Check out our detailed guide to proper care of kitchen knives.

Still not sure which type of Japanese knife is best for you? We have created a quick 5-step test that will help you find the perfect knife based on your culinary skills and types of products.