Made in Japan

Sakai Takayuki Habahiro Bunka Knife 195 mm (7.6") VG10-VG2 Coreless Damascus

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Feel like taking on any challenge in the kitchen? The Sakai Takayuki Habahiro Bunka knife is the perfect companion - incredibly lightweight and agile, with the ability to tackle even the most delicate tasks with ease. Its wide blade, known as "Habahiro", boasts a VG-10 and VG-2 core encased in Damascus steel, giving you a durable and low-maintenance option with superior edge retention. Let this stainless steel bunka knife be your go-to for bold and exciting cooking adventures!

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.

Habahiro Bunka Knife
Blade Material: Damascus VG10 & VG2 Coreless Stainless Steel
Blade Length: 195 mm (7.6")
Edge Type: Double Bevel
Handle: Japanese Style, half Tang, Wenge and Buffalo Horn Handle

Weight: 216 g
Blade Width: 76 mm
Blade Thickness: 2 mm
Handle Length: 134 mm
Handle Thickness: 25 mm

Enhance your cooking with a VG-10 Japanese Bunka knife

The Sakai Takayuki Coreless Damascus Stainless Steel Knives are made of VG-10 & VG-2 Damascus steel.  The combination of VG-10 & VG-2 through a proprietary rolling technique reduces the carbide size and creates an extremely hard edge, allowing for a sharper edge along with significantly better edge retention than standard VG-10 knives.

The handle is beautiful wenge wood.  Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.

Japanese Santoku knives are typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger. 

Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.

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

Japanese 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.

Japanese 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.

Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world.  They have been cultivated through a long 600-year history.

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. We accept several payment methods for your convenience, including Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the continental U.S for orders over $150. 

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.