The bunka 180 mm shares the santoku's versatility, but its k-tip changes the nature of the knife: where the santoku stops, the bunka continues, moving from broad slicing strokes to precise detail work without switching knives. At 180 mm, the format stays compact on the board while providing enough blade height to keep knuckles clear during fast chopping. Vegetables, meat, fish: the profile handles all three without specializing in any.
The sanmai construction places a Shirogami #2 (White Steel #2) core with jigane cladding on both sides. The nahiji finish, a fine granular texture referencing the skin of an Asian pear, is applied to the jigane and contrasts with the polished edge. The wa-handle in tagayasan, a dense close-grained wood, rounds out the build with a firm, stable feel.
Shirogami #2 (White Steel #2) is a pure carbon steel with no chromium and no significant alloying elements. It responds quickly on a whetstone and reaches a very fine edge in few passes. In return, it is sensitive to moisture and acids: a patina develops from the first uses, which is normal and expected. Hardness sits between 60 and 63 HRC, offering solid edge retention without excessive brittleness. The steel does not tolerate prolonged exposure to moisture.
Care
Wipe the blade immediately after use. Hand dry before storing. A light coat of camellia oil protects the blade during extended storage. Never put in the dishwasher.
