Bunka Knives

Embodying the elegance and essence of Japanese culture (文 化 “bunka”), the collection includes exceptional knives to enhance your culinary experience: Kiritsuke, Santoku, Petty and Paring Knife.

Bunka Knives

Your Questions, Answered

What is the purpose of hammering on kitchen knife blades?

The tsuchime hammered finish creates small air pockets that reduce food sticking to the blade, making cutting easier and cleaner. It also adds an aesthetic element to the knife.

→ Learn more.

What are the advantages of 440C steel?

440C steel from Aichi Steel is a high-carbon Japanese stainless steel: it is much less prone to rust than carbon steel. In addition, its heat treatment (also known as “tempering”) allows KOTAI knives to reach a hardness of HRC 60 ±1 without compromising toughness or impact resistance.

→ Learn more.

What’s the difference between single-layer steel and Damascus steel?

Damascus steel provides a sharper edge while also protecting the knife from impacts thanks to multiple layers of steel wrapped around a central core. However, this manufacturing method is more expensive and time-consuming compared to a single-layer steel blade, which is still perfectly suitable for home or professional use.

→ Which type of steel should you choose?