This Bunka Kaizen x Stay Sharp is crafted in Quebec by knife maker Morgan Allemand. Its blade is constructed using the san mai method, with a 125Cr1 carbon steel core surrounded by soft steel layers. It is oil-hardened to achieve a stated hardness of 62–63 HRC. The kurouchi finish preserves part of the raw forged surface and contrasts with the wide, polished bevels. The exact blade length is still to be confirmed for the technical specifications.
125Cr1 is a high-carbon, low-alloy cold-work tool steel. With approximately 1.25–1.30% carbon and 0.30–0.40% chromium, it is often compared to the 26C3 and certain Japanese carbon steels such as White #1. Its composition allows for a fine edge and high hardness after heat treatment, while remaining relatively easy to sharpen on a whetstone. However, its low chromium content means it is a reactive steel and not stainless.
The Bunka shape features a relatively high blade and a K-tip, which is particularly useful for precise work at the tip. Its profile makes it a versatile knife for preparing vegetables, herbs, and fruits, as well as boneless meats and fish. The octagonal handle is made from recycled ash wood and is charred before assembly. This finish accentuates the grain patterns and gives each handle its own distinct natural variations.
The Kaizen x Stay Sharp series is also a local collaboration: Kaizen’s workshop is located about 3 km from the Stay Sharp store. This proximity facilitates direct discussions about blade profiles, geometries, materials, and kitchen use. The project thus brings together Kaizen’s Quebec craftsmanship and Stay Sharp’s expertise in Japanese knives and their maintenance.
When cutting, the combination of a slim geometry, a 125Cr1 core at 62–63 HRC, and the Bunka profile delivers a precise and direct cut. The blade height makes it easy to work on a cutting board, while the angled tip allows for fine incisions and detailed work. As with any Japanese knife with a fine edge, avoid bones, frozen foods, very hard surfaces, and twisting or levering motions.
The 125Cr1 steel and the soft steel sides are reactive. A patina will develop naturally upon contact with food, particularly with acidic ingredients. The knife should be hand-washed and dried immediately after use. A thin layer of protective oil may be applied to the blade during prolonged storage. Do not put in the dishwasher.
