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A Shizu Hamono Japanese bunka with a precise cut!
19cm blade in Japanese VG10 steel: approx. 1% carbon
33-layer Damascus structure: robust and aesthetic
Rockwell hardness: 60 HRC - efficient, long-lasting cutting edge
Hammered and forged finish: non-stick
Pakkawood handle and bolster: hygiene and strength
D-shape: comfortable ambidextrous grip
Knife made in Seki, Japan
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The Shizu Hamono Gen 19cm bunka knife, a product of the expertise of Seki, a stronghold of Japanese cutlery, combines modernity with Japanese heritage. Its damascened and hammered blade, combined with a comfortable pakkawood handle, makes it reliable, precise and durable, suitable for all your kitchen preparations. Its recognizable silhouette and angular tip offer great versatility, from slicing to fine chopping.
The 19 cm blade of this Shizu Hamono Japanese knife is crafted with a core of Japanese VG10 stainless steel, an alloy containing around 1% carbon. This high carbon content guarantees excellent hardness(60 HRC on the Rockwell scale) and a long-lasting cutting edge, perfect for regular use.
The core is surrounded by 33 layers of stainless steel, forming an aesthetic and protective damask structure. The rough hammered forge finish, visible on the upper part of the blade, limits the adherence of food during cutting, while reinforcing the knife's raw, authentic appearance.
Finally, theflat serration ensures a clean, even cut, without crushing. This bunka performs particularly well on vegetables, herbs and boneless meats. Its pronounced point also enables surgical precision when chiseling or incising.
This damascus bunka knife features a handle made of Pakka wood, a moisture-resistant composite material widely used for its strength and ease of maintenance. It offers a pleasant feel, good grip and impeccable hygiene.
Its D-shape, inspired by traditional Japanese handles, hugs the palm of your hand to ensure a stable, natural grip, whether you're right- or left-handed. This ergonomic design facilitates fatigue-free technical gestures, even over long preparation sessions.
The bolster, also in pakkawood, completes the handle by adding balance, while ensuring a fluid transition between blade and handle.
Wash your knife by hand only, in lukewarm water, with a non-abrasive sponge and mild detergent, then dry immediately. Avoid cutting bones or frozen foods, which could damage the blade. To preserve the cutting edge, sharpen regularly with a Japanese stone (1000 to 3000 grit). To avoid shocks, store your knife in a sheath, block or on a magnetic bar.
Established in Seki since 1960, Shizu Hamono develops Japanese knives that combine traditional aesthetics with modern manufacturing techniques. The Gen series is the fruit of this hybrid approach, with raw and damascened finishes, combined with reliable materials such as VG10 steel and pakkawood. Each kitchen knife is designed to offer cutting performance, comfort and longevity, through controlled, consistent and affordable manufacturing.
Choose from our selection of Shizu Hamono knives!
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