Bunka 210mm Shirogami #1 Iron Clad

$118.00 $147.00

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In traditional Japanese aesthetics, wabi-sabi is a world view cantered on the acceptance of transience and imperfection. The aesthetic is sometimes described as one of appreciating beauty that is "imperfect, impermanent, and incomplete" in nature.

The Shirogami 1 core steel (HRC 62+) that is known for its purity and for being as close to the tamahagane steel that traditional katana were once made from. The rustic kurouchi, oil slick finish that Ittetsu Hamono is famous for, coupled with the beautiful, yet simple mono octagonal walnut handle embodies the wabi sabi perspective in my opinion.

The blade is smooth where you want it to be and rough where it is aesthetically pleasing. The Ittetsu Bunka profile is a classic Japanese profile, a subtly curved blade that is end it a k-tip. At the spine the blade has a subtle taper from 3.6mm above the heel to 1.95mm just before the tip and the blade has an approximate 50mm height at the heel.

Well balanced for a pinch grip and light in weight. This knife is a great value razor sharp option at a very reasonable price.

Product Specification

Blade Type: Bunka

Edge Length: 210mm

Spine Heel: 3.6mm

Spine Mid: 2.06mm

Spine Tip (20mm before): 1.95mm

Blade Height: 52mm

Weight: 183g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 62

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi and Kasumi

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Walnut

Handedness: Ambidextrous

Saya Included: No

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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.