Sakai Kikumori, himself approaching 100 years in business, continues to work with some of the most skilled craftsmen in the field of producing a wide range of tableware.

Bunka is a universal Japanese knife shape that impresses every user with its elegance and functionality. The flat Santoku knife-like blade profile makes the Bunka ideal for chopping vegetables, and the specifically shaped and accentuated tip gives it the universality of a Gyuto knife, especially when it comes to processing proteins. It could be said that this knife represents an ideal combination of both mentioned forms.

The octagonal geometry of the handle is typical of Japanese traditional craftsmanship. In addition to adding to the beauty and uniqueness of the knife, it provides the user with a better grip. The darker shade of Japanese oak wood is in harmony with the experience of the brilliance of VG10 stainless steel.

This Bunka is also specific for its blacksmith pattern in the style of IKIGAI - Japanese intersecting circles.

After use, wash the knife by hand with lukewarm water and dry it.
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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

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 rind, pits...
-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".