Japanese kitchen knife Bunka from Misuzu Hamono

Manufacture: Japan, Miki
Brand: Misuzu Hamono
Model: Bunka V01-BJ
Total length: 290 mm
Blade length: 160 mm
Blade finish: Migaki (polished)
Blade type: double-sided sharpened
Steel: VG10 stainless steel
Hardness: 60-61 HRC

The forge Misuzu Hamono, located in the Japanese city of Miki, is known as the first workshop that as early as 1946 created a blade of carbon steel with outer layers of stainless steel (San Mai technique). Its founder was Mr. Shinji Suzuki. Thanks to this special construction, it is possible to achieve extreme sharpness, while the outer stainless layers effectively protect the core of the blade from corrosion and damage. The current head knife maker, Mr. Miyawaki, represents the third generation of the family. He gained his experience in the famous cutlery city of Sakai and took over the management of Misuzu Hamono in 2006.

JP Sanjuzu Cutlery Manufacturing Co., Ltd., 2-9-36 Honmachi, Miki City, Hyogo Prefecture 673-0431, Japan, tel. 0794-82-0442, mailto@3suzu.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of VG10 stainless steel with a high carbon content. VG10 is a Japanese stainless steel, considered one of the best stainless steels for knife making. Thanks to its chemical composition, VG-10 combines the advantages of carbon and stainless steel as it can be very sharp, has excellent edge retention, is relatively easy to sharpen, and has outstanding corrosion resistance. The handle uses magnolia wood, lacquered with Japanese urushi, and finished with a brass ferrule. 

Note: Delivered in original decorated packaging.

To keep your Japanese knives in perfect condition, here are a few must-haves:
Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the blade and the wooden handle. The blade of this knife is made of stainless steel and therefore does not require as much care. Nevertheless, it is important to keep the blade clean and dry after use. To restore the appearance, the blade and handle can be oiled - preferably with linseed or camellia oil.
Do not use the knife for prying, cutting, or chopping frozen products or hard materials like bones, pumpkin, and similar. The blade may chip or break.
Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle, and therefore require special and finer whetstones. You can use a Japanese whetstone like KING or Suehiro.

More information can be found in the section knife care.