The bunka at 170 mm is a compact format that handles vegetables, meat, and fish without compromise. Its k-tip point, angled downward from the spine, opens up detail work that a santoku handles less naturally, while the blade height remains generous enough to clear knuckles on the board. The slightly curved profile suits a rocking motion, with the tip ready for finer cuts when needed.
The handle is ebony, a dense, tight-grained wood with a deep, dark tone. Its naturally low porosity makes it stable over time and resistant to moisture in normal use. The wa-handle construction, with a partial tang inserted into the wood, keeps the balance forward toward the blade, consistent with the bunka's light geometry.
The steel is SPG Strix, a stainless powder steel developed by Takefu Steel using their Strong Matrix concept: hardness, rated at HRC 63,65, is achieved by reinforcing the metallic base structure rather than accumulating hard carbides. In practice, this means the steel sharpens on water stones with the responsiveness of a carbon steel at that hardness level, producing a very fine edge. Fully stainless, it develops no patina and requires no camellia oil.
Care
Rinse and dry after each use. Never put in the dishwasher. Ebony handles moisture well in normal kitchen use, but prompt drying will preserve the wood over time.
