Rooted in Japanese tradition, the Bunka shape is a lighter, thinner and shorter alternative to the classic, Western-style Chef’s Knife, blending the versatility of the classic Chef style with the precision of a Santoku. Like the Santoku, the Bunka features a wide, stocky profile, with the sharply angled tip of the Kiritsuke (also known as the “reverse tanto”) for added precision and dexterity—making this shape extremely useful in the kitchen. Behind every Japanese MIYABI knife lies a rich heritage of craftsmanship passed down through centuries. The MIYABI 4000FC Bunka knife perfectly balances timeless elegance with outstanding sharpness, delivering a versatile blade designed for precise slicing, dicing, and chopping of vegetables, fish, and meat. The 7-inch blade is forged from revolutionary twofold ice-hardened FC61 fine carbide stainless steel, known for exceptional hardness, edge retention, and corrosion resistance even under heavy use. Its expertly honed Katana-edge, inspired by traditional Japanese swordmaking, guarantees razor-sharp performance for every kitchen task. Comfort and control are prioritized with an ergonomic octagonal bolster paired with a durable, impregnated Pakka wood handle. This thoughtful design provides a secure, fatigue-free grip and refined style. The signature mosaic pin embedded in the handle is a mark of authentic artisanal quality. Handcrafted in Seki, Japan, where centuries of knifemaking expertise meet advanced German engineering, the MIYABI 4000FC Bunka is built to offer unmatched precision and lasting durability, making it an essential tool for anyone who values quality and performance in the kitchen. Forged from FC61 fine carbide stainless steel with a hardness rating of 61 HRC for superior sharpness and long-lasting edge retention Ice-hardened FRIODURx2 blade offering enhanced toughness, corrosion resistance, and edge durability Distinctive reverse tanto (K-tip) blade designed for precision cutting and versatile kitchen use Ambidextrous double-beveled edge sharpened to an acute 9.5°–12° angle for clean, precise cuts Well-balanced flat blade profile with a subtle belly, ideal for efficient chopping, slicing, and ingredient transfer Lightweight design reduces hand fatigue and improves maneuverability during extended prep work Ergonomic octagonal Pakka wood handle with a decorative mosaic pin for secure grip and aesthetic appeal Meticulously handcrafted in Seki, Japan, combining centuries-old artistry with state-of-the-art technology Easy care instructions: hand wash recommended and best used on wood or plastic cutting boards to preserve sharpness
