Tojiro is one of the largest knife manufacturing companies in Japan. This company has two parts, one of which is the Atelier or artistic part where traditional methods of forging and producing knives are cultivated. Artists are employed here who work daily to improve techniques and designs, and the knives they produce are considered one of the best hand-forged knives in the world.

The VG10 steel used to make this series has ideal characteristics for making kitchen knives due to its hardness and resistance to wear and rust. Its hardness reaches 61HRC, and Toyro's artists really know how to get the best out of it. This steel is also very demanding to work by hand and only a few blacksmiths in the world can do this process properly. This Atelier series features 63 layers of damascus and a beautiful dark blacksmith finish that contrasts perfectly with the highly polished blade section.

Bunka is a knife that we can use for all jobs in the kitchen. The size of the blade is 170mm and it is quite enough for cutting, chopping or shredding any food. The sharpened tip is convenient for precise cuts and cuts and can also be used for fine processing of meat around the bones. It is most similar to the Santoku knife only with the difference in the tip.

The handle is made of exotic African ebony wood in an octagonal shape with a bison horn collar that is a work of art in its own right in terms of precision and beauty. The octagonal shape gives you a perfect grip so that the handle will not slip in your hand, giving you a sense of security and balance.
To conclude, Tojiro Atelier knives are probably the best overall hand-forged knives from Japan!

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. 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".