Misuzu Bunka 160mm (6.3")
- Knife Care
Misuzu bunka is a smaller multi-purpose knife that will impress with its versatility and sharpness. With weighing only 90g (3.2 oz) it is a super lightweight, thin profile with a long and straight blade and a prominent front tip.
The shape of the blade is bunka, with a slightly unique, very straight and upwards pointy blade knife profile that will give you plenty of knuckle clearance. Misuzu bunka will shine with all kinds of chopping and cutting on the cutting board, but it lacks some blade length to tackle larger cuts of meat.
STEEL & LAMINATION:
The core is made of SKS93 steel, which is high-carbon steel, so it will need some additional maintenance and care, and it will develop patina. However, the two outer layers in this san-mai clad steel sandwich are made of stainless steel, which will protect the core steel from rusting. Only the very end of the edge is exposed and there you will notice patina. As with all high-carbon steel knives, sharpening them is very easy. Super fine and smooth sharpness can be achieved even with those who are still learning the skill. The straight blade with almost no curvature is easy to sharpen and is a great profile to learn sharpening skills on.
A basic traditional Japanese wooden handle was fitted on Warikomi bunka. The handle is made of magnolia wood with a black plastic ferrule. Magnolia wood is known for its antiseptic properties, but since it is a soft wood with a light color, it will stain easily, therefore we recommend using the knife with clean hands. The handle is D-shaped, meaning it will fit better into the hands of right-handed users.
Blade shape: Bunka
Steel type: SKS93
Blade construction: San-Mai / V-edge / kasumi migaki
Hardness (HRC scale): 60-61
Overall length: 290mm (11.4")
Blade length: 160mm (6.3")
Blade height: 48mm (1.9")
Spine thickness: 1.7mm (0.07")
Weight: 95g (3.4 oz)
Handle length: 130mm (5.1")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Location of the smithy: MIKI / Hyōgo Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
📩 Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.