Bunka japanese knife 16cm handcrafted Takeshi Saji VG10 Rainbow Nashiji

The Japanese knives in the VG10 Rainbow Nashiji range are hand-forged by the talented craftsman Takeshi Saji. A true icon in the world of cutlery, this Japanese master blacksmith is renowned for his exceptional expertise. His handcrafted creations are distinguished by their finesse, elegance and unique designs, appealing to Japanese chefs and lovers of exceptional knives alike. Takeshi Saji uses ancestral forging techniques, a skill that has earned him certification as a Traditional Master Craftsman by Japan's Ministry of the Economy since the 1990s.

His workshop is located in the heart of the famous Takefu Cutlery Village, an emblematic place where master blacksmiths gather to share their knowledge, refine their techniques and exchange experiences. This collaborative setting enables the traditions of Japanese blacksmithing to be preserved and passed on, training a new generation of craftsmen who will continue to perpetuate this unique heritage.

The top-quality Japanese bunka knife

This Japanese bunka knife is distinguished by its damascened blade, a manufacturing process that involves forging a rigid steel core, then wrapping it in multiple layers of softer steel. This traditional technique protects the core while providing an ideal balance between flexibility and strength.

The core of the blade is made of Japanese VG10 steel, a top-of-the-range alloy produced by the renowned manufacturer Takefu Special Steel. Composed of around 1% carbon, this steel offers a high level of hardness, reaching 60HRC on the Rockwell scale. Thanks to this hardness, your Japanese kitchen knife benefits from remarkable edge retention, limiting the frequency of sharpening while guaranteeing optimal cutting performance!

The blade features a fine, flat grind, ensuring both strength and precision. This type of grind is appreciated for its elegant appearance and ease of maintenance during sharpening.

The VG10 core is wrapped in several layers of softer stainless steel, forming a damask pattern unique to each Takeshi Saji knife. These superimposed steel layers create random patterns reminiscent of fine waves, sublimated here by a slightly coppery, colored tint, adding a touch of originality to your blade. Last but not least, the nashiji finish, with its raw, unpolished texture, lends a rustic, authentic charm to your handcrafted Japanese knife!

A wooden handle for all cooks

The handle of this damask knife is made from rosewood, a species renowned for its strength and resistance to humidity. It features elegant shades of brown, adding a warm, refined touch.

A bolster in red pakka wood links the handle to the blade. This composite material, obtained by the hot compression of laminated wood and resin, combines the solidity of composite with the natural aesthetics of its unique grain.

With its octagonal shape, the handle adapts perfectly to the hands of all cooks, whether right- or left-handed. It offers an ergonomic grip, ideal for optimum comfort during prolonged use!

To ensure a watertight finish, wood paste has been applied to the junction point between blade and handle, preventing any infiltration of water or food residues.

To preserve your Damascus knife, you should only wash it by hand with a soft sponge and a non-aggressive detergent, avoiding wetting the handle. After cleaning, wipe dry immediately and store in a dry place. Do not put it in the dishwasher or leave it to soak in water.

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