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A precision Japanese blade with a distinct artisanal character
15-cm blade with a core of Japanese VG10 steel containing 1% carbon
Hardness of 60 HRC: long-lasting edge for easy cutting
Damascene construction: increased strength and unique patterns
Hammered surface – Mirror-polished finish
Octagonal handle made of moisture-resistant charred oak
Natural wood contrast: each piece has its own unique shades
Made in Japan by Tsunehisa Cutlery
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Manufactured in Japan by Tsunehisa Cutlery, the Wusaki Yaketa VG10 bunka knife combines a compact blade, a precise tip, and a refined design. Its 15 cm length makes it ideal for everyday tasks such as cutting vegetables, fruits, boneless meats, fish, and herbs. Inspired by both the santoku and the gyuto, the bunka is a versatile Japanese knife recognizable by its kiritsuke-style tip.
The 15-cm blade is crafted from a core of Japanese VG10 stainless steel, with a carbon content of approximately 1%. This steel is prized for its ability to deliver a fine edge, good rigidity, and high corrosion resistance. Its hardness of 60 HRC ensures a clean cut and allows the edge to remain sharp through numerous preparations.
The Damascus construction surrounds the central core with several layers of steel. It provides an excellent balance between edge retention and mechanical strength, while creating unique wavy patterns on each blade. The Damascus pattern is therefore not merely decorative— it contributes to the blade’s overall structure.
The upper portion features a uniform hammered finish, known as tsuchime in Japanese cutlery terminology. The indentations created on the surface reduce contact between the steel and food, making it easier to release slices from the blade. The mirror polish results in a smooth, elegant surface that is easy to clean. The angular kiritsuke-style tip is ideal for precision cutting, chopping herbs, and making clean incisions.
The handle is crafted from charred oak, a wood known for its strength and stability. The charred finish on the end creates a dark gradient that contrasts with the lighter shades of the wood. Variations in grain and color may differ from one piece to another, reflecting the natural character of this material.
With its octagonal shape, the Japanese-style handle ensures a stable grip. This design is suitable for both right- and left-handed users. It supports precise cutting motions, particularly when slicing, chopping, or mincing.
Wash the blade by hand after each use with a non-abrasive sponge and mild dish soap. Immediately dry both the steel and the oak handle with a clean cloth. Avoid the dishwasher, soaking, and harsh cleaning products, which may damage the blade or the wood.
Use this knife on a wooden cutting board or a soft surface. Glass, stone, or ceramic cutting boards can quickly dull the blade. When sharpening, use a whetstone designed for Japanese blades. Store it in a knife block, on a magnetic strip, or in a blade guard, away from moisture.
Tsunehisa is a Japanese cutlery brand offering knives designed for everyday cooking. Its work is rooted in a tradition where the choice of steel, the blade geometry, and the handle finish are carefully considered to produce precise tools that are a pleasure to use.
The Yaketa model embodies the hallmarks of prized Japanese artisanal knives: a damascene pattern, a hammered surface, an octagonal handle, and carved wood. The charred oak gives the series its own distinctive visual identity, with natural variations in color and grain. The result remains practical, designed to assist with everyday food preparation.
To complete your collection, discover our selection of Japanese knives suited for every task.
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