Hado Shiosai Bunka

A Bunka is a traditional Japanese multipurpose knife similar to a Santoku but with a distinct 'k-tip' or pointed tip. This sharp point makes it exceptionally precise for detailed work like mincing garlic or scoring vegetables, while the flat profile is excellent for chopping.

Yes, the hammered finish—known as tsuchime—creates small air pockets between the blade and the food you are cutting. This reduces surface tension, which helps ingredients like potatoes or cucumbers fall away from the blade rather than clinging to it.

VG10 is a high-performance stainless steel that holds an edge well, but it is hard and can be brittle if mistreated. We recommend using a whetstone for sharpening and avoiding cutting on glass, stone, or ceramic boards, which will dull the edge quickly.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the mahogany and pakkawood handle and dull the blade's edge; always hand wash and dry it immediately after use.

A hardness of 61 HRC is quite high, which allows the knife to hold a very sharp edge for a long time. While it requires a bit more care than softer western-style knives, it is perfectly suited for home cooks who want professional-level performance and are willing to hand-wash and dry their tools.