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The elegant bunka knife for everyday use
16.5cm San Maï structure blade: 3 alternating layers of steel
Japanese VG10 steel core with approximately 1% carbon
Hardness: 60 HRC - Clean, efficient cuts
Flat, finegrain: increased strength and elegant finish
Hammered finish: non-stick capability
Octagonal handle in lacquered oak wood
Made in Sakai, Japan
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Sakai Kikumori by Kawamura Hamono is an artisan Japanese knife factory located in Sakai, Japan. It offers a vast selection of knives forged by both renowned craftsmen and smaller local workshops, providing diversity to suit all tastes, budgets and preferences.
Sakai Kikumori is heir to traditional forging techniques that have been handed down from generation to generation.
This handcrafted Japanese knife features a 16.5cm blade built using the traditional San Maï technique, meaning "3 layers". This method consists of forging a core of hard steel, enveloped by a layer of softer steel that folds to form the characteristic three-layer structure.
The core of the blade is made of Japanese VG10 steel, a high-quality alloy manufactured by the renowned Takefu Special Steel. Containing around 1% carbon, this steel is extremely hard, enabling the blade to reach 60 HRC on the Rockwell scale, guaranteeing excellent edge retention and optimal cutting performance.
What's more, VG10 steel contains around 15% chromium, increasing its resistance to corrosion. However, it is essential to maintain your knife with care to avoid oxidation.
The San Maï structure is completed by a layer ofsofter stainless steel that envelops the core, offering optimum protection while adding flexibility to the blade. This balances the knife's hardness, making it less susceptible to breakage. You can see the overlapping layers of steel along the edge, forming a delicate wave of random patterning that adds a touch of elegance.
The surface of the blade is delicately polished for a refined finish. It is also hammered, adding an original geometric pattern to the blade. In addition to its aesthetic appeal, this hammering creates small cavities that prevent food from sticking to the blade during cutting.
Finally, the blade has a flat, fine serration worked to half-height. This type of grind is called saber grind and not only improves the blade's strength, but also gives it an elegant finish.
The bunka knife features an oak wood handle, renowned for its durability and strength. Resistant to humidity, temperature variations and shock, oak has an elegant golden hue that contrasts superbly with the stainless steel blade. The oak is lacquered for extra protection and a soft touch.
The handle is carved in a typical Japanese octagonal shape. It adapts perfectly to your hand, offering comfort and maneuverability, qualities particularly appreciated during prolonged cutting.
To guarantee a perfect seal, wood paste has been added where the blade fits into the handle, preventing any water or small pieces of food from seeping through.
This handcrafted Japanese knife should only be washed by hand with a soft sponge, taking care not to get the handle wet. After washing, dry immediately with a clean, soft cloth to remove all traces of moisture, then store in a dry place. The knife is not dishwasher-safe or sink-safe.
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