Japanese Artisan Bunka Knife 18cm Nakamura Kaishin Ginsan Black Damascus

A bunka knife with a high-end black damascus blade

The bunka knife features an 18cm blade made from damascus steel. This means that the blade has a core made of rigid steel, which is then surrounded by several alternating layers of softer stainless steel to protect and balance it. This design offers a real advantage in the kitchen, as the sharp edge holds durably, and the damascus layers add "suppleness" to the blade, making it more resistant to impact.

The core of the knife is made of Japanese Ginsan steel, also known as Silver 3 or G3. Thanks to a carbon content of approx. 0.95%, the blade offers enhanced strength and rigidity, guaranteeing long-lasting, effective edge retention. Enriched with around 13.5% chromium, Ginsan steel also offers superior corrosion resistance to the blade. With a hardness of 59/60 HRC, the blade is easy to maintain, requiring only a simple stone sharpening when the need arises.

What's more, the blade boasts a magnificent black damascus surface, each corrugation unique from one knife to the next. The blade's surface features 63 layers of damascus, alternating between clear and black layers of softer, laminated stainless steel. This Black Damascus finish gives the blade exceptional aesthetic appeal, while protecting and balancing its core.

Important note: Please note that as this knife is handcrafted, the depth of the black damascus surface may vary from one knife to another, but also depends on the lighting under which it is held.

To bring even more character to the blade, authentic kanji meaning"Kaishin" have been hand-engraved on it. This knife is a truly high-end piece to own.

An original, robust burnt oak handle

The handle of this top-of-the-range bunka has an octagonal shape to suit all cooks, both right- and left-handed. The handle is comfortable to hold and easy to manipulate. The knife is ideal for prolonged cutting.

Made from burnt oak, the handle is both attractive and sturdy. Oak is naturally resistant to moisture and shock, but burning it enhances its strength. Not to mention the contrast with the lighter oak.

Finally, the area where the blade is inserted into the handle is filled with wood putty to make a perfect seal. Water from cleaning and small pieces of food cannot penetrate. This knife guarantees maximum hygiene.

Caring for this top-of-the-range Japanese knife

As the knife is made from top-quality materials, it requires special care on your part, starting with regular maintenance. It's essential to clean it exclusively by hand, using a non-abrasive sponge and a suitable soap to preserve it. Soaking it in the sink or cleaning it in the dishwasher should be avoided altogether, as they can damage the knife. After each cleaning, be sure to dry the knife carefully and immediately with a soft cloth to remove all traces of water. Once perfectly dry, you can safely store the knife in its case, preserving its original appearance for a long time to come.

A knife forged by Shogo Yamatsuka for Nakamura Hamono

Shogo Yamatsuka is on the left / Fujii Keiichi of Fujii Hamono is on the right

Founded in 2015, Nakamura Hamono is a young Japanese company that has created an artisan workshop to design high-end Japanese knives. It calls on Japan's leading blacksmiths and sharpeners, who use their talent and experience to this end. Nakamura has launched the Kaishin (魁心) brand, which embodies the spirit of collaboration and innovation shared with like-minded craftsmen. Indeed,"Kai" (魁) means "pioneer", while "Shin" (心) evokes "spirit", symbolizing the Japanese brand's desire to push back the boundaries of knife design and open up a new path to excellence.

Your knife is the fruit of the unrivalled talent of Shogo Yamatsuka, a blacksmith from the town of Sakai. Having been apprenticed to his father, himself a blacksmith, he learned all about the difficult work of Ginsan steel. His father passed on to him all the secrets of the alloy, and Shogo has dedicated 30 years of his life to perfecting his mastery. Driven by unwavering determination, Shogo Yamatsuka was awarded the prestigious title of Master Traditional Craftsman by Japan's Ministry of Economy, Trade and Industry. Today, Shogo Yamatsuka is the only blacksmith to have mastered the art of hot forging Ginsan steel.

The knife is then meticulously sharpened by the talented craftsmen of Fujii Hamono, led by the renowned sharpener Fujii Keiichi. The craftsmen use large grinding wheels to perfect the blades. They apply all their expertise and experience to guarantee the knife's unrivalled sharpness, combining precision and quality in every cut.

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