• Bunka 163mm Nickel Damascus SanMai 1.2210
  • Bunka 163mm Nickel Damascus SanMai 1.2210 – detail view
  • Bunka 163mm Nickel Damascus SanMai 1.2210 – side profile
  • Bunka 163mm Nickel Damascus SanMai 1.2210 – handle detail
  • Bunka 163mm Nickel Damascus SanMai 1.2210 – blade close-up
  • Bunka 163mm Nickel Damascus SanMai 1.2210 – view 6
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Bunka 163mm Nickel Damast SanMai 1.2210

Bunka 163mm Nickel Damast SanMai 1.2210

By Simon Krichbaum

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Simon Krichbaum

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Ein wunderschönes Bunka vom österreichischen Schmied Simon Krichbaum. Ein klassisches Profil, konischer Rücken und gleichmäßige, steinfertige konvexe Fasen. Dies ist ein fantastisches kleines Universalmesser, das Sie garantiert zufriedenstellt. Das Messer hat eine sanfte Bewegung auf dem Brett und ein zufriedenstellendes Gewicht und Gleichgewicht.

Mit einem schönen Damast und einem 1.2210-Kern versehen, ist das Messer nicht nur außergewöhnlich leistungsfähig, sondern sieht auch umwerfend aus. Die dunkle Ätzung sorgt für Kontrast und passt wunderbar zum atemberaubenden Griff aus Koa und Mooreiche.

Simon ist ein außergewöhnlicher Handwerker, der sein Handwerk mit Leidenschaft ausübt und sich darauf konzentriert, außergewöhnliche Küchenmesser mit zweifellos hohen Standards zu schmieden. Dies ist ein wunderschönes Messer und wird Ihr Kocherlebnis sicherlich verbessern und Ihnen viele Jahre Freude bereiten.

Product Specification
  • Blade Type:
  • Edge Length: 163mm
  • Spine Heel: 4.12mm
  • Spine Mid: 2.15mm
  • Spine Tip (20mm before): 0.76mm
  • Blade Height: 54mm
  • Weight: 152g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSatinpoliturSäuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Koa, Bog Oak
  • Handedness: Beidhändig

Blade type

Bunka

文化

A close cousin of the santoku, distinguished by its reverse-tanto tip — an angular k-tip where the spine drops sharply to meet a mostly flat edge. The flat profile excels at push cutting, and the aggressive tip gives back the fine point work a santoku's rounded nose gives up, making the bunka a versatile mid-length all-rounder with a distinctive silhouette.

The bunka's appeal is as much geometry as style: the angular tip is excellent for detail and scoring but asks for a little respect, since the point sits lower and sharper than on a curved blade. Performance otherwise tracks the santoku closely, so the choice between them usually comes down to tip preference and how the knife feels in the hand.

View full knife type guide →

Cutting edge steel

1.2210

Plain high-carbon chromium-vanadium steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 115CrV3); historically known as "Silver Steel" in the UK

1.2210 — 115CrV3, "Silver Steel" — is one of the most common European low-alloy carbon steels used in kitchen knifemaking and small-tool work. About 1.15 percent carbon, half a percent of chromium, and a small vanadium addition put it at the edge of the simple-carbon family, with just enough alloying to refine the grain.

For the cook it is a clean, predictable steel: 62–63 HRC in a careful heat treat, easy to sharpen, takes a fine edge, holds it longer than 1084 but less than 52100. It is occasionally sold in precision-ground rod form (the "silver steel" of UK clockmaking), and bladesmiths sometimes start with that stock; it is also widely available as flat bar.

You see 1.2210 across the European maker community as a default "good carbon" — including in some of the lesser-known German workshops where it is the everyday stock. Among the makers Modern Cooking carries, Simon Krichbaum works in 1.2210. Functionally it sits squarely between O1 and W2.

Also known as:115CrV3

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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