• Bunka 185mm SilverLine 1.2419 GoMai Full Tang
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – detail view
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – side profile
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – handle detail
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – blade close-up
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – view 6
  • Bunka 185mm SilverLine 1.2419 GoMai Full Tang – view 7
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Bunka 185mm SilverLine 1.2419 GoMai Full Tang

Bunka 185mm SilverLine 1.2419 GoMai Full Tang

By Martin Huber

3.954,00 RON
3.954,00 RON
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Low stock: 2 left

The SilverLine Bunka returns to Modern Cooking. The original six knives in this exclusive series from Martin Huber sold out, and we continued to receive requests for another run. Martin has made two more, preserving the compact 185mm format and full-tang construction that defined the first release.

Forged in 1.2419 carbon steel and hardened to 65 HRC, the blade combines a tall 59.85mm heel with a flat grind and measured distal taper from 3.82mm at the heel to 1.64mm toward the tip. At 204g it has a planted, controlled feel rather than chasing extreme lightness, while the Bunka profile keeps the knife compact and gives the tip useful precision for detail work.

The five-layer Go Mai construction gives the blade a layered visual structure around the 1.2419 cutting steel, finished with brut de forge texture, matte polish and an acid-etched patina. Poplar burl and G10 scales sit over the full tang, bringing warmth and contrast to a handle built around durability, balance and direct feedback in hand.

The SilverLine Bunka distils much of what makes Martin Huber’s work compelling into a compact, highly usable format: high-hardness 1.2419 carbon steel, five-layer Go Mai construction, a tall 185mm blade, refined flat geometry and a full-tang handle built for balance and control. It is a serious performance knife with the materials, finish and handwork expected from an artisan blade, while remaining exceptionally well positioned for its level of craftsmanship — designed for daily use, with excellent wear resistance, heirloom quality and a timeless design.

Product Specification
  • Blade Type:
  • Overall Length: 305mm
  • Edge Length: 185mm
  • Spine Heel: 3.82mm
  • Spine Mid: 2.13mm
  • Spine Tip (20mm before): 1.64mm
  • Blade Height: 59.85mm
  • Weight: 204g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Brut de Forge, Matte Polish, Acid Etched (Forced Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Poplar Burl, G10
  • Handedness: Ambidextrous

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

1.2419

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 105WCr6); approximately the European 125SC family in spirit but more alloyed

1.2419 is the German tungsten-chromium tool steel that sits a clear step above the simple carbons in alloy content, with about 1.05 percent carbon, 1.0 percent chromium, and 1.1 percent tungsten. It is closely related to 1.2519 (which adds vanadium) and to its leaner sub-variant 1.2419.05.

In a kitchen knife it runs at 63–64 HRC, sharpens cleanly, and produces an edge with notably better wear resistance than W2 or 80CrV2. The W- and Cr-rich carbides do real work; toughness is good for the hardness, and patina behaviour is moderate. It is a steel that rewards a maker who can dial in heat treatment and grain control.

European bladesmiths have used 1.2419 for kitchen and outdoor knives for decades. It is well respected in the Solingen tradition and remains a credible choice for a refined carbon-edge knife. Among the makers Modern Cooking carries, Martin Huber, Karol Karyś, Fredrik Spåre, Michał Lipiński, and Birch & Bevel work in this steel. The community sometimes discusses 1.2419 in the same breath as Aogami #1 — not chemically identical, but in a similar performance neighbourhood.

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

View full construction guide →

Shipping & Returns

Shipping

We process orders Monday to Friday from our Sydney workshop. Australian orders are shipped with Australia Post and international orders with DHL Express. Shipping charges are calculated at checkout based on destination, shipment size and weight, and the carrier service available for the order.

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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