This is very similar to the Bunka which is a mix between a santoku and a gyuto, it has a much more aggressive look but slightly wider than other knives. The tip of the knife is more pronounced and sharp raked knife. This is a more modern style knife and has taken on a huge popularity with chefs.

Laminated damascus Aogami no 2 + soft iron, Samaiuchi, Blade metal core Aogami no 1 tsuchime kurouchi with hongasumi sharpening.

Weight: 245g

Handle Material: Oval Chinese quince with brass spacer

Handle Length: 150mm (5.9")

Blade Length: 247mm (9.7")

Blade Depth: 55mm

Thickness at spine: 2.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Aogami no 2 & soft iron/Aogami no 1

Hardness (Rockwell scale): 62 - 64