Yu Kurosaki Fujin Black 17cm handmade Japanese bunka knife

Looking for authenticity, ergonomics and aesthetics? Then this Fujin Black bunka Japanese knife is for you! It's a knife with character, crafted by renowned blacksmith Yu Kuosaki san. He works at the Takefu Knife Village, in a beautiful workshop with a modern facade. Inside, however, it's the traditional look of old forges that presents itself, and the methods used by this cutler come from a transmission of know-how from previous generations of blacksmiths.

This famous village is a major manufacturing center in Japan, bringing together a number of blacksmiths who like to work the old-fashioned way. Apprentices enjoy training here, as they learn the true methods of their ancestors. The workmanship is precise, rustic and intuitive.

Kurosaki San began his training in the early 2000s, and worked with Master Kanehiro for 12 years. Kanehiro taught him the traditional art of forging. It was after receiving orders from very satisfied customers that he decided to set up his own workshop, encouraged by his master. He also trained with the famous Hiroshi Kato San, a recognized master blacksmith and one of the founding members of Takefu Village.

From now on, Yu Kurosaki San will train his apprentice, so that one day, he himself can open his own workshop.

The materials used in the design of this knife are of the highest quality. Let's talk about the blade first: it's based on a San Maï structure, which means "3 layers" in Japanese. To explain this name, we can say that the core of the knife is made of a certain alloy, and is then enveloped by a layer of another alloy sandwiching it (hence the 3 layers). In general, the core layer is chosen from a hard alloy, and this is the case here, as it featuresAogami Super, a Japanese steel with ultra-interesting properties. It was developed by steelmaker Hitachi, which supplies many of the country's blacksmiths with its high-quality alloys. This steel is also known as Blue Steel Super (blue because it is packaged in paper of this color) and contains a very interesting carbon content of 1.5%. Such a high carbon content stiffens the alloy (65 HRC), making its wire more enduring and enabling it to be sharpened to the highest level of cutting ability. It also contains tungsten, which further stiffens the alloy.

As a result, the cutting edge lasts longer and the need for sharpening is considerably reduced. However, if you feel it's necessary, you can use a Sharpening stone. You might think that its rigidity would make it difficult to maintain, but this is not the case. In fact, the carbon makes maneuvering easier.

On top of theAogami Super is a layer of steel that protects and balances it (because it's less rigid). You can see the superposition of steels near the cutting edge, with the difference in color.

The blade is finished with a beautiful rough forge finish, which gives it its deep, dark appearance. The raw finish lends authenticity to the knife, and Japanese chefs are very fond of it. Kurosaki san's special bevel-hammered finish adds a touch of elegance. The visible kanji are engraved by hand and the cutting edge is worked on a grinding wheel.

The handle is made of dark rosewood. This dense wood naturally resists humidity and possible blows. The veins on each knife will be unique, of course, as this is a natural material. Octagon-shaped, it is pleasant in the hand and suitable for ambidextrous use.

A black bolster, also octagonal, links the handle to the blade. The space between the bolster and the blade is filled with wood paste for watertightness. It's made from pakka wood, or Pakkawood. This material resembles wood, but blends laminated wood with resin, making it a composite. It's a real asset in the kitchen, thanks to its sturdiness and longevity.

The knife should be washed by hand, then wiped with a soft cloth before being stored away from moisture. It comes in a cardboard box.

Please note that quantities are limited, due to the origin of the knives and the capacity of the blacksmith, who performs all operations by hand.

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