€ 145.00

Warikomi Bunka 160mm (6.3")

Best To Use

vegetablesmeatfish

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Warikomi 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. Warikomi 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.

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.

 

Specifications:

Blade shape: Bunka
Steel type: SKS93
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
Blacksmith: Misuzu

 

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

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.