The most famous steel production technique in Japan is the San-mai construction, i.e. in three layers. This is exactly how this beautiful bunka knife was made!

The shape of this knife in Japanese means 3 virtues or a solution to 3 problems, which, depending on the eyes of the observer, could refer to three foods - meat, fish and vegetables or three techniques - cutting, chopping or shredding. It is a knife that has a shorter blade that is easy to control and yet has a sufficient height of the blade so that your knuckles will not hit the work surface when chopping.

The blade is made of Aogami Super steel, which is considered the best steel for making kitchen knives. It is coated with two layers of softer, stainless steel so maintenance is kept to a minimum.
In addition to the aforementioned blade, this knife is also adorned with a beautiful kurouchi, a black forge finish nicely blended with the hammer marks during forging. On this blade, the name of the forge and the steel used to make it are engraved in kanji.

The handle is made in an oval shape and fits extremely well in the hand. The materials used are Morado, a Brazilian rosewood that is dark and exotic in combination with a white pakka wood collar.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.