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.

Sakai Takayuki has crafted a striking line of knives featuring a hard Aogami Super Blue core, heat-treated to an impressive 62 HRC and clad in stainless steel for added durability and ease of maintenance. The stainless cladding has been sandblasted to produce a frosted, matte texture that enhances the rustic elegance of the kurosuchi hammered finish.

These blades retain a confident spine thickness throughout the range, offering a sturdy feel in hand, while most feature a dropped tip that improves precision and versatility. Visually bold and technically refined, this series perfectly blends traditional craftsmanship with modern performance.

Weight: 131g

Handle Material: Octagonal Japanese elm handle, red pakka wood ferrule

Handle Length: 135mm (5.3")

Blade Length: 162mm (6.3")

Blade Depth: 46mm

Thickness at spine: 1.7mm

Thickness at tip: 0.5mm

Cutting Edge: Double 50/50

Blade Material: Aogami super blue core with steel cladding and hammered kurouchi finish

Hardness (Rockwell scale): 63 - 64