Bunka Knife, 17 cm, Takefu Yellow Bull, VG-10 61 Layers

Bunka knife with VG-10 steel core and 61 Damascus layers

This 17 cm bunka knife from Knifemakers Yellow Bull combines Japanese forging artistry with functional design. The knife features a VG-10 steel core surrounded by 61 layers of Damascus steel, delivering both outstanding sharpness and a distinctive wave pattern. The elegant bone handle with brass bolster ensures a comfortable grip and excellent balance.

Ideal for precision work with meat and fish, as well as chopping, slicing and shredding vegetables and herbs.

Japanese precision tool for the demanding kitchen

With a hardness of 60–62 HRC, this bunka knife retains its edge considerably longer than ordinary kitchen knives. The pronounced tip allows you to work with great accuracy, while the wide blade gives you full control. The Damascus pattern is not only visually striking, but also reduces friction so that ingredients do not stick to the blade during use.

Master craftsmanship from Takeshi Saji

The craftsmanship behind this knife comes from master bladesmith Takeshi Saji, one of Japan's most respected knife makers. His decades of experience are reflected in the perfect balance between sharpness, durability and aesthetics. The bone handle with brass bolster sits naturally in the hand and provides the right weight distribution for prolonged use without fatigue. At 320 grams, the knife feels substantial without being heavy.

Maintenance that preserves quality

To preserve the knife's exceptional properties, proper maintenance is essential. Always wash the knife by hand and dry it thoroughly after use to prevent rust and damage to the steel. A thin layer of oil protects the knife between uses. Regular professional sharpening ensures the knife retains its edge and precision through many years of use in the kitchen.

This bunka knife offers you:

• Superior sharpness and durability with a VG-10 steel core and 61 layers of Damascus steel
• Perfect balance between precision and power with the 17 cm blade
• Comfortable grip and elegant design with bone handle and brass bolster

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I best maintain my bunka knife?
Always wash the knife by hand with mild soap, dry it thoroughly after use, and apply a thin layer of oil if desired. Avoid the dishwasher, as it can damage both the blade and the handle.

What makes the bunka knife particularly suited compared to other knife types?
The bunka knife's combination of a pointed tip and wide blade makes it especially well suited for precision work with meat and fish, as well as for efficient handling of vegetables and herbs.

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