ZDP-189 Bura was designed to meet the demands of slicing cured hams with dense texture and long aging periods — including Jamón Ibérico, Pata Negra, Bellota, Serrano, Karst prosciutto and Istrian pršut. These delicacies require a harder knife with minimal flex.
Bura is a versatile ham knife, hand-forged in Seki, Japan — a town steeped in knife-making tradition. It’s meticulously optimized for charcuterie slicing, and its stiff ZDP-189 steel blade also excels with larger cuts of meat and cured products.
Slicing ham by hand is a culinary art form. Only through precise, thin and even cuts can its rich flavor fully develop. Machine slicing is common, but tradition favors the hand — enhancing aroma and texture.
Bura emerged after years of research and refinement of blade geometry, length and materials. We’ve developed three distinct blade types to match regional charcuterie varieties around the world.
✅ 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.
Send request
