Embodying the elegance and essence of Japanese culture (文 化 “bunka”), the collection includes exceptional knives to enhance your culinary experience: Kiritsuke, Santoku, Petty and Paring Knife.

Distinguished by their angular and reverse blade profile, giving them unrivaled precision compared to conventional and rounded blade profiles, BUNKA knives are also characterized by their octagonal handle made of hand-polished ebony wood.

• 100% handmade
• Ultra-sharp Japanese 440C high-carbon stainless steel
• Hidden full tang
• Ebony handle
• HRC hardness: 60 +/-1
• Perfectly balanced
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Embodying the elegance and essence of Japanese culture (文 化 “bunka”), the collection includes exceptional knives to enhance your culinary experience: Kiritsuke, Santoku, Petty and Paring Knife.

Distinguished by their angular and reverse blade profile, giving them unrivaled precision compared to conventional and rounded blade profiles, BUNKA knives are also characterized by their octagonal handle made of hand-polished ebony wood.

Unlike the blades of the 440C range, made of a single layer of plain steel, the blades of the DAMAS range are forged from 67 layers of steel and offer exceptional cutting performance, while benefiting from increased durability and resistance to shocks and corrosion.

• 100% handmade
• Ultra-sharp Japanese AUS-10 high-carbon stainless steel
• Hidden full tang
• Ebony handle
• Perfectly balanced
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Discover the Densho collection (伝承, heritage), a quintessential expression of Japanese culinary heritage, where each knife is the fruit of a jealously guarded and handed down from from generation to generation.

• Made in Seki, Japan
• Razor-sharp VG-10 Damascus steel
• Rust-resistant
• Hammered blade Half tang
• Perfectly balanced for comfort
• Plastic-free gift box

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Gyuto, Santoku, Cleaver, Serrated Bread knife, Fillet Knife, Paring knife… The collection offers a selection of 6 blades to answer all your needs.

Unlike the blades of the 440C range, made of a single layer of plain steel, the blades of the DAMASCUS range are forged from 67 layers of steel and offer exceptional cutting performance, while benefiting from increased durability and resistance to shocks and corrosion.

• 100% handmade
• Ultra-sharp Japanese AUS-10 high-carbon stainless steel
• Hidden full tang
• Black pakkawood handle
• HRC hardness: HRC 61 +/- 1
• Perfectly balanced
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Embodying the elegance and essence of Japanese culture (文 化 “bunka”), the collection includes exceptional knives to enhance your culinary experience: Kiritsuke, Santoku, Petty and Paring Knife.

Distinguished by their angular and reverse blade profile, giving them unrivaled precision compared to conventional and rounded blade profiles, BUNKA knives are also characterized by their octagonal handle made of hand-polished ebony wood.

• 100% handmade
• Ultra-sharp Japanese 440C high-carbon stainless steel
• Hidden full tang
• Ebony handle
• HRC hardness: 60 +/-1
• Perfectly balanced
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Embodying the elegance and essence of Japanese culture (文 化 “bunka”), the collection includes exceptional knives to enhance your culinary experience: Kiritsuke, Santoku, Petty and Paring Knife.

Distinguished by their angular and reverse blade profile, giving them unrivaled precision compared to conventional and rounded blade profiles, BUNKA knives are also characterized by their octagonal handle made of hand-polished ebony wood.

Unlike the blades of the 440C range, made of a single layer of plain steel, the blades of the DAMAS range are forged from 67 layers of steel and offer exceptional cutting performance, while benefiting from increased durability and resistance to shocks and corrosion.

• 100% handmade
• Ultra-sharp Japanese AUS-10 high-carbon stainless steel
• Hidden full tang
• Ebony handle
• Perfectly balanced
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Discover the Densho collection (伝承, heritage), a quintessential expression of Japanese culinary heritage, where each knife is the fruit of a jealously guarded and handed down from from generation to generation.

• Made in Seki, Japan
• Razor-sharp VG-10 Damascus steel
• Rust-resistant
• Hammered blade Half tang
• Perfectly balanced for comfort
• Plastic-free gift box

Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.