Bunka Black Damascus is the result of our second collaboration with acclaimed Slovenian chef Bine Volčič. Over the years, we’ve gained deep insights into Japanese knives and the people who cherish them. Creating a new knife was a natural progression. We entrusted our design concept to skilled Japanese blacksmiths — nothing compares to centuries-old forging expertise. Like all our knives, Bunka Black Damascus is crafted in Japan.
You might remember the ZDP-189 Bunka Black, the first knife shaped with Bine's input? Think of Bunka Black Damascus not as an upgrade, but as a distinct personality. If the first knife practices karate, this one prefers ballet classes.
Blade
The 165 mm blade features 33 layers of softer steel with a unique Damascus pattern, making each piece one-of-a-kind. Compared to its "older sister," it is shorter, more rounded, and user-friendly for home cooking.
Beware: kindness does not mean weakness. Both knives are razor-sharp and demand respect. The thin 1.8 mm blade and hard Japanese steel deliver a smooth, lasting edge.
Versatility
Designed for slicing vegetables, meat, and fish. Initially meant for home use, it’s now equally loved by professionals seeking a compact, agile, all-purpose knife.
Steel
Forged at Suncraft (Seki, Gifu Prefecture), the blade’s core is VG-10 steel — known for excellent edge retention, ease of sharpening, and rust resistance. Its composition includes high carbon, chromium, molybdenum, vanadium, and cobalt, heat-treated to 60–61 HRC.
Lamination
San-mai Damascus forging combines a hard VG-10 core with layers of softer steel, offering elasticity and protection from external damage.
Handle
An eight-sided, dark brown pakka wood handle that feels great in any hand — durable and low-maintenance.
Saya
A handcrafted walnut wood saya (sheath) offers blade protection and helps preserve sharpness. Each piece varies in grain and color and can be ordered separately.
✅ Proper Maintenance
Hand wash the knife with warm water and dry it immediately with a soft cloth to preserve its sharpness and material integrity.
For long-term precision, use whetstones for sharpening, while ceramic honing rods are excellent for fine edge adjustment during use.
Always store the knife properly to avoid contact with other kitchen tools and potential damage.
Use wooden, plastic, or rubber cutting boards, which are gentler on the edge and help extend the blade's lifespan.
⚠️ Special Note on Traditional Japanese Steels
Japanese knives with high-carbon steel blades require special care to prevent oxidation and rust formation.
After each use, wash thoroughly with warm water and dry immediately with a soft cloth.
Occasionally apply a thin layer of mineral or camellia oil to the blade for added corrosion protection.
Store knives in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen ingredients, as this can damage the edge.
Do not wash the knife in a dishwasher — chemicals and high temperatures can compromise the blade and handle.
A Japanese knife is a precision instrument designed for specific culinary tasks. Do not use it for unsuitable activities such as cutting bones, opening cans, or working with hard materials.
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