The bunka is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.

The Yu Kurosaki AS Kokusen Ei is a masterfully crafted Japanese kitchen knife that exemplifies both elegance and cutting performance. At its core is Aogami Super steel one of the finest high carbon steels used in Japanese blades renowned for its exceptional hardness, edge retention, and ability to take a razor-sharp edge. This premium core is clad in stainless steel for added corrosion resistance and features a polished kurouchi finish, which blends traditional rustic aesthetics with a refined, modern edge. The blade also showcases the distinctive “Kokusen Ei” hand hammered pattern, a dark, shimmering texture that reflects Kurosaki’s unique artistry. With its razor-thin grind, perfect balance, and striking visual appeal, this knife is a standout fusion of traditional technique and contemporary performance.

Weight: 124g

Handle Material: Octagonal walnut and black pakkawood ferrule 

Handle Length: 130mm (5")

Blade Length: 170mm (6.7")

Blade Depth: 47mm

Thickness at spine: 1.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Super blue steel (AS) core stainless steel cladding polished kurouchi finish

Hardness (Rockwell scale): 63 - 64