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A precision Japanese blade designed for clean cuts!
17 cm blade with San Mai construction: three layers of steel stacked on top of each other
Core made of Japanese VG10 steel with approximately 1% carbon
Rockwell hardness: 60 HRC - Durable cutting edge
Outer layers made of protective stainless steel
Flat grind - Polished and hammered surface
Octagonal rosewood handle and quince wood bolster
Handcrafted in Japan by Kanetsugu
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Handcrafted in Japan by Kanetsugu, the Yuzo Akira Tsuchime VG10 Japanese bunka knife features a 17-cm blade with an angular tip, characteristic of the bunka style. Versatile, it is suitable for cutting vegetables, boneless meat, and fish. Its polished and hammered finish gives it a distinctive look, while its rosewood handle complements its Japanese aesthetic.
The blade of this knife is constructed using the San Mai method, consisting of three layers of steel stacked on top of one another. Its central core of Japanese VG10 steel contains approximately 1% carbon. This carbon content contributes to the steel’s hardness and the edge’s durability. The stated hardness of 60 HRC ensures a long-lasting edge, ideal for regular cutting tasks in the kitchen.
The VG10 core is protected by outer layers of softer stainless steel. This construction combines a hard core with more flexible sides, which help support and protect the blade.The flat grind promotes a straight, even cut, which is particularly useful for precise mincing and slicing.
The blade’s surface is polished and features a Tsuchime hammered finish. This finish creates visible indentations on the blade’s surfaces and highlights its handcrafted appearance. The bunka knife is also recognizable by its angular tip, which is useful for tasks requiring precision, such as preparing small ingredients or making clean incisions. Its 17-cm length offers a good balance between cutting reach and everyday maneuverability.
The handle is made of rosewood, a wood with warm tones and naturally varied grain. Each piece may therefore feature its own unique shades. The quince wood bolster provides a visual transition between the handle and the blade, creating a contrast in materials and colors.
Its octagonal shape provides multiple contact points to guide the grip. This design suits both right- and left-handed users and helps maintain proper blade alignment while cutting. The Yuzo Akira artisanal knife thus combines a classic Japanese silhouette with materials selected for both their appearance and their practicality in the kitchen.
Wash the blade by hand with a non-abrasive sponge and a little dish soap, then dry it immediately. Do not put it in the dishwasher or leave it soaking in the sink. Avoid using harsh cleaning products to preserve the blade’s sharpness and the wooden handle.
Use a wooden or soft cutting board; avoid hard surfaces as well as frozen foods, bones, and very hard items. When sharpening, use a whetstone designed for Japanese knives. Store it in a dry place, in a knife block or with a blade guard.
Kanetsugu is a Japanese cutlery manufacturer based in Seki, a city renowned for its cutlery industry. Its history is rooted in a local tradition of blade craftsmanship, passed down and adapted to the needs of contemporary cuisine. The brand produces a variety of kitchen knives, combining carefully selected steels with diverse blade geometries and finishes.
The Yuzo Akira knife series embodies several hallmarks of Japanese cutlery: San Mai construction, a VG10 core, tsuchime hammering, and an octagonal wooden handle. On this Bunka model, the 17-cm blade and angular tip are designed for versatile and precise cutting. Kanetsugu’s artisanal craftsmanship completes the set, with a finish that highlights the polish and the textured patterns of the hammering.
To complete your knife collection, check out the Yuzo Akira Tsuchime VG10 line on our website!
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