The Miyako series is a unique creation from Japan. The team at Shizu Hamono carefully designed it to strike the perfect balance between functionality, visual appeal, and affordability.
The Bunka knife is a versatile tool suited for nearly all kitchen tasks. With a 170 mm blade, it’s ideal for slicing, chopping, and mincing any ingredient. The pointed tip is excellent for precision cuts and trimming meat around bones. It closely resembles the Santoku knife, but with a distinct tip.
The blade is forged from 33 layers of Damascus steel, featuring a beautiful contrast between misty layers and the highly polished core steel near the edge.
The D-shaped handle is made from compressed wood, polished to a matte finish that offers a pleasant and secure grip.
Specifications
Manufacturer: Shizu Hamono
Blade type: Bunka
Blade length: 170 mm
Total length: 316 mm
Weight: 166 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: AUS8
Hardness: HRC 60±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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