Bunka Japanese Knife for Vegetable Prep and Fish Slicing, 165mm Blue Steel #2 with an Ebony Handle

This Bunka Japanese knife brings vegetable preparation and fish slicing together in a multipurpose traditional blade. Its sword-shaped profile has a straighter, wider edge than a Yanagi for vegetable work, giving experienced cooks a distinctive knife for moving between preparation tasks.

The 165mm (6.5-inch) knife pairs Blue Steel #2 with a Kurouchi finish and an ebony handle. Its traditional Bunka design is best suited to cooks who already have experience using Japanese knives.

Features

• Multipurpose Bunka blade for vegetable preparation and slicing.
• Sword-shaped profile with a straighter, wider edge than a Yanagi for vegetable work.
• 165mm (6.5-inch) blade in Blue Steel #2.
• Kurouchi finish and an ebony Japanese-style handle.
• Traditional design suited to experienced Japanese knife users.

Specifications

• Knife style: Bunka
• Blade length: 165mm (6.5 inches)
• Blade steel: Blue Steel #2
• Finish: Kurouchi
• Handle material: Ebony
• Handle style: Japanese Handle
• Uses: Vegetable preparation and fish slicing

Frequently Asked Questions

Can this Bunka knife be used for both vegetables and fish?

Yes. This Bunka Japanese knife is a multipurpose design for vegetable preparation and slicing fish, allowing experienced cooks to use one blade across both tasks.

How long is this Bunka knife's blade?

This Bunka knife has a 165mm blade, listed as 6.5 inches, with Blue Steel #2 and a Kurouchi finish.

Is this Bunka knife a good choice for a first Japanese knife?

This Bunka knife is better suited to cooks who already have experience with traditional Japanese knives. Its distinctive design requires skill to use properly.