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The blade for the manufacture of the Japanese Bunka-bocho knife is presented by one of the most famous knife companies in the south of Japan - Fukamizu Hamono. This is a Santoku variation with a sharp, at an angle, descent of the butt. Having a sharper point angle and at the same time a large bare surface, which can be used as a spatula to move chopped products.

Blade Bunka-bocho Black three-layer, double-sided sharpening. Sharpened on a 600 grit stone. The Bunka-bocho Black blade has a gradual narrowing of the blade thickness, characteristic of a Japanese knife, both from the butt to the cutting edge and from the heel to the point. The central layer is hardened to a hardness of 61-62 HRC, made of Blue Paper Steel (Aogami), which has established itself as one of the best Japanese carbon blade steels. This is a rust steel, it gives a much more aggressive cut and is more resistant to dulling. The outer layers are also made of steel, only softer, which prevents damage to the central core. To reduce the influence of external influences on the rusting parts of the blade, the blade bark is treated with blackening. Also, the blade is treated with a waterproof varnish on top to eliminate the effect of corrosion during storage. During operation, this varnish can not be removed from the main part of the blade; it can be mechanically removed along the slopes in the region of the cutting edge during sharpening.

The finished Bunka-bochoBlack Fukamizu knife should be rinsed with water and wiped dry after each use. It is better to store it on an open magnetic suspension. If you do not intend to use the knife for a long time, it is advisable to lubricate the rusting parts of the blade with oil. The Japanese use butt oil for this. You also need to take into account that the central layer of the blade is very thin and hard, and the sharpening angle is critically small. It is necessary to avoid strong shock loads on the cutting edge, contact of the knife with something very hard (bones, frozen foods, etc.).


Country of origin Japan

Bunka-bocho type

Blade length 165mm

Blade height 46mm

Blade thickness 2mm

Overall length with shank 255 mm

Blade type three-layer

Middle layer steel Blue Paper Steel (Aogami)

Middle layer hardness 61-62HRC

Shank length 80mm

Design Features sharpened on a stone 600 grit, nulling

Weight 120 grams.


Country of origin
Fukamizu Hamono
61 HRC
Mount type
For flush-mounted installation
Surface treatment
Blade height
Blade length
Blade thickness
Blue Paper Steel (Aogami)
120 g.
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