The bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” 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.

AS Damascus “10‑Layer” Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture and elegant Damascus patterning. At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. The ten-layer Damascus cladding of soft iron and steel creates subtle, linear patterning along the spine, complementing the knife’s utilitarian yet artful design. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.

Weight: 153g

Handle Material: Octagonal Walnut with black buffalo ferrule

Handle Length: 128mm (5")

Blade Length: 175mm (6.8")

Blade Depth: 48mm

Thickness at spine: 2.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (AS) core with stainless 10 layered steel cladding and kurouchi, nashiji finish 

Hardness (Rockwell scale): 62 - 63