Sekiryu knife for lovers of bright and sunny colors, silk damascus like beer foam.

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 blade is made of 33 layers of Damascus, the center of which is VG10 steel. What makes it special is certainly the design of patterns that are irregularly intertwined. The high polish of the cutting part of the blade gives a great contrast and leaves no one indifferent.

The octagonal handle of light yellow pakka wood combined with the white ring makes this knife stand out among other Japanese knives. The handle is extremely finely polished and slightly larger than the others, so it will perfectly suit users with larger hands.

The Sekiryu brand is now known both in Japan and around the world for the good price-quality ratio of its products.

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".