The Bunka is the new-age variant of the Santoku. It is a great general purpose knife with an angled “K-Tip” allowed more precise tip-work and a handy tool for scraping ingredients across the board without blunting your knife edge.

Ginsan is one of our favourite stainless steels. Made by Hitachi Metals, it is a very fine, pure knifemaking steel. It has edge retention similar to it’s carbon steel counterparts, can be sharpened to a very fine edge with ease, and all the while being completely stainless. It is also robust, hard-wearing, and less prone to chipping than carbon steel. This is a highly under-rated knife steel and one that performs far above it’s price point.

For more information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife