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An authentic, high-performance bunka in the kitchen!
16.5cm blade San Maï structure: 3 alternating layers of steel
Japanese Shirogami 2 steel core ( approx. 1.3% carbon)
Protective top layer in mild stainless steel
Hardness: 62 HRC - Excellent edge retention
Hand-engraved kanji and authentic nashiji finish
Oval-shaped magnolia handle - Red pakka bolster
Hand-forged by Yoshimi Kato at Takefu Knife Village
Carbon-enriched knife: meticulous maintenance required
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This bunka is distinguished by its San Maï blade structure, an emblematic Japanese technique. It contains a rigid steel core, enveloped by a layer of softer steel that forms a sort of protective sandwich around the core. This design ensures optimum protection of the core while offering balanced flexibility to the blade.
The blade core is forged from Japanese Shirogami 2 steel, also known as White Steel 2, an alloy much appreciated by chefs. The alloy is produced by the Hitachi steel mill, a renowned supplier to many Japanese blacksmiths.
Shirogami 2 steel is renowned for being the closest alloy to tamahagane, the steel traditionally used to forge samurai swords. Thanks to its ease of sharpening, the cutting edge is exceptional. With a carbon content of around 1.3%, this alloy achieves a hardness of almost 62HRC on the Rockwell scale, ensuring a high-performance, long-lasting edge.
Next, the core is surrounded by a layer of softer stainless steel. This less rigid layer protects the core while providing "flexibility" and better balance. This design gives the blade greater resistance to breakage and impact during use. The superposition of steels is visible along the cutting edge, creating a unique, random undulation.
Engraved kanji on the top of the blade add a touch of authenticity to your knife. The blade has a nashiji finish, preserving its traditional unpolished appearance. This finish gives a raw, cold look, in harmony with the light wood handle and echoes the name of the range"Yuki", which means "snow" in Japanese.
The bunka has an oval-shaped handle that ensures ideal ergonomics for all chefs, whether right- or left-handed. It is made from magnolia wood, a fine-grained species that is soft to the touch and remarkably light.
A bolster of red pakka wood ensures a harmonious junction between blade and handle, adding an elegant aesthetic contrast. This is an antibacterial, moisture-resistant composite material.
The spaces where the blade fits into the bolster are filled with wood pulp to guarantee a total seal. This technique prevents water from seeping in during cleaning, thus protecting the handle.
Masakage Yuki Japanese knives are the fruit of Yoshimi Kato's artisanal skills. This talented blacksmith practises his art at the TakefuKnife Village, where numerous blacksmiths work according to traditional methods. The village encourages the exchange of skills, experience and materials, making it a popular place for apprentice blacksmiths. They benefit from the guidance of experienced masters who share their expertise and teach them the knife-making process.
Yoshimi Kato was trained by several renowned blacksmiths, including his father-in-law, Hiroshi Kato, a respected blacksmith in Japan. Hiroshi Kato san is one of Japan's most famous master blacksmiths, having devoted almost 50 years to knife-making, demonstrating an exceptional level of expertise. Now retired, he passes on his knowledge by teaching his art to the next generation of blacksmiths. He is also one of the founding members of the Takefu Cutlery Village.
Yoshimi Kato has taken over his workshop, continuing the tradition of creating his master's knives, while launching his own designs. He began his apprenticeship in 2013, quickly distinguishing himself as an exceptional blacksmith, assimilating techniques with great speed. Carrying on the work of Hiroshi Kato san, Yoshimi Kato also brings new ideas that appeal to chefs.
To preserve your bunka knife, it's important to look after it with care. Don't put it in the dishwasher or leave it to soak in the sink.
Wash the knife exclusively by hand, using a non-abrasive sponge and mild soap, taking care not to get the handle wet. After cleaning, dry the knife thoroughly to remove all traces of water, then store it in a dry place.
Due to the high carbon content of the blade, a slight variation in color may appear over time. However, this does not affect its performance, as it is a natural reaction.
Find all Masakage knives on our website!
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