Made in Japan

Misuzu Hamono Bunka VG-10 Stainless Steel 160 mm / 6.3" Urushi Lacquer Magnolia Handle

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Looking for a Chef's knife but they all tend to be a little longer than you'd like?

The unique Bunka Hocho by Misuzu is a great length for those looking for a multipurpose kitchen knife that is a little more nimble.  The Kengata tip allows for precision detail work and carving as needed.  Additionally, the VG-10 stainless steel is ideal for those looking for less daily maintenance while still holding a great edge. The handles are made from Urushi Lacquer which feels luxurious and smooth touch. Also, the brass ring has a rustic feel, but gorgeous looks. 

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Bunka Santoku Knife
Blade Material: VG-10 Stainless Steel
Blade Length: 160 mm (6.3")
Edge Type: Double Bevel
Handle: Japanese Style Urushi Lacquer Magnolia Handle with Brass ring

Weight: 110 g
Blade Width: 40 mm
Blade Thickness: 2 mm
Handle Length: 128 mm
Handle Thickness: 25 mm

Enhance your cooking with a VG-10 Japanese Santoku knife

This is a Misuzu Hamono Western style series made out of VG-10 stainless steel that is resistant to rust. The blade has a beautiful Damascus patterning that is stunning. Not only functional, this knife can be displayed as artwork while not in use.

Santoku knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.

Santoku knives are also known in Japan as Bunka Bōchō.  In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.

The best santoku knives from Hyogo

Misuzu is a small family-run blacksmith located in Miki within the Hyogo prefecture.  They are specifically known for the Misuzu Hamono knife which is a versatile knife invented by the founder, Shinji Suzuki, in 1946. The current blacksmith, Yamato Miyawaki, married into the family and is now the third-generation knife maker. All knives are made by him. Since they are all hand-made, he can only make a limited amount each month.

For maintenance we recommend whetstone sharpening.  If you are interested check out our whetstone collection.

Get the ultimate cutting experience with Hasu-Seizo 

Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. 

Check out our catalog today to find the perfect Japanese Santoku knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.

The Japanese Santoku knife cannot be used to cut bone or frozen food, as it may chip.  You should also avoid using a dishwasher to clean it.

Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.

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