Masashi Yamamoto SLD damascus 16.5cm Japanese handmade bunka knife

Find out more about Masashi Yamamoto

This bunka knife was forged by Masashi Yamamoto, a renowned Japanese craftsman! This young blacksmith learned his skills from his family, and especially from his older brother, with whom he apprenticed until 2013. Once he had completed his training, he decided to open his own workshop.

His speciality is forging blades with a high degree of hardness, much appreciated by Japanese chefs. To achieve this result, Yamamoto san uses special technical and heat treatments. With his very own style, he is already passing on his skills to two apprentices so that they too can open their own workshop. Anecdotally, it's not unusual to see him forging his knives in flip-flops, with a cigarette in his mouth.

The bunka Japanese knife with quality materials

The bunka knife has a typically Japanese shape. It's a multi-purpose knife with a very handy blade. Its kiritsuke-shaped tip enables you to prepare vegetables with precision. You can also slice meat, poultry or fish! Just don't use it on hard foods such as cheese wheels, squash or bones.

Note that Masashi Yamamoto knives have a finer tip than the average knife. In fact, the thickness of the blade narrows as you reach the tip, making it more flexible and therefore easier to cut, with a more pleasant, natural feel in use. This is further proof of this outstanding blacksmith's expertise. However, be careful not to press too hard, as flexibility has its limits!

This kitchen knife features a 16.5cm damascus blade. This is a specific structure that consists of manufacturing a hard steel core, which is then covered with layers of softer steel to create optimum balance while protecting the core of the blade. The outer layers make the blade more flexible, so that it becomes less brittle.

Japanese SLD steel is used for this bunka knife. Created by world-renowned steelmaker Hitachi, it offers a host of advantages!

This alloy has a high carbon content of around 1.6%. This is an essential element for increasing the hardness of a blade, since high hardness is synonymous with a long-lasting, high-performance cutting edge. With this high carbon content, the blade of your knife reaches 63HRC, proving that it has a rigid core with long durability.

SLD steel is also composed of 13% chromium, which provides better protection against oxidation. However, this alloy is still oxidizable!

The layers that cover the base of the blade and form the damascus are enriched with nickel. You can therefore observe color differences between the layers, as well as random patterns. These top layers provide balance to the blade and protection to the core.

Your blade has been polished to a high-quality mirror-effect finish that adds a touch of elegance to your knife. Kanjis have been hand-engraved by Masashi Yamamoto.

The handle of your knife is made of quince wood, a dense species that is highly resistant to humidity and temperature changes. With its octagonal shape, it can be used by all cooks: right- or left-handed! Its comfortable grip makes it easy to handle!

The handle features a dark ebony bolster that contrasts with the quince wood. A white micarta border separates the two parts for a refined look.

Where the blade joins the handle, wood paste is added to fill the small gaps. This makes them watertight to prevent water or food from seeping inside.

Caring for a traditional Japanese knife

This knife should be considered oxidizable and therefore requires careful maintenance. It should not be left in prolonged contact with water, and should not be put in the dishwasher.

Hand-washing with a sponge and mild detergent is essential to preserve all materials. Once washed, dry immediately to keep it dry.

Over time, steel may change color: this is a normal reaction! It's a natural phenomenon caused by the acidity of the food you're cutting and the humidity in the air.

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