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Yoshikane SKD Tsuchime Bunka 165mm

$449.00 AUD

Specifications

Style: Bunka
Blade Length: 165mm
Overall Length: 305mm
Weight: 145g
Blade Height @ Heel: 50mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 0.9mm
Blade Material: SKD Core, Stainless Tsuchime Cladding
Handle Material: Burnt Chestnut w/Buffalo Horn Bolster
HRC: 63

 

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

Japanese SKD steel is a high-carbon, semi stainless steel much like Aogami 2 in it’s performance and sharpening feel. It can take an extremely fine edge, has excellent edge retention and is a joy to use when crafted by experienced craftsman. It will still patina lightly over time like other semi-stainless steels, without the added corrosion risk.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshikane

Yoshikane Hamono have been making some of Japan’s finest chef knives for over 100 years. Their SKD Steel range is perhaps their finest offering, sporting the exotic semi stainless high-carbon steel at the core, stainless cladding, and a wide, shallow hammer finish somewhere between Nashiji and Kurouchi. Paired with their classic burnt chestnut handles, these knives are finished to the typical standard of excellence Yoshikane is world-renowned for.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 5 reviews
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N
Nik Bura
Amazing knife!!

Cuts like an absolute dream

R
Reginald Christie
Wow!

I love the fit, finish, and appearance of this knife. It is a great addition and I prefer it over my MAC santoku.

C
Chris Schonhoff
Love Yoshikane knives!

I love Yoshikane knives! They are truly like works of art. Fit and finish, grind and ootb sharpness are always outstanding! Chef's-Edge is awesome as well! Very helpful, great service and fast shipping, especially to the USA. Highly recommend Chef's-Edge to everyone worldwide!

T
Tim Turner
My wife loves it

My wife was always afraid of using my Japanese knives, considering them to be "big and scary," as well as being concerned about maintaining "carbon steel" (she used China-made German-steel knives which I consider to be heavy and clunky). So I bought her this 165mm Yoshikane SKD Tsuchime Santoku, and told her it was hers to do with as she pleased; I would sharpen it, but wouldn't complain at her if she didn't immediately wash and dry following use (it's not like she would leave a knife out after use for hours, but she thinks I go overboard about knife care; I assumed the semi-stainless core of this knife, with the stainless cladding, would stand up well to minor neglect, and it does, developing a beautiful patina on the core steel). She was skeptical at the beginning, but she has grown to love this knife! First, it is "pretty." Second, it is smaller than my 240mm gyutos , so not intimidating, and she appreciates how light and nimble it is compared to her formerly favorite knives. And third, it cuts well and holds an edge! When the 210mm gyuto comes back in stock, I intend to purchase one of those for her.

T
Tim Turner
My wife loves it

My wife was always afraid of using my Japanese knives, considering them to be "big and scary," as well as being concerned about maintaining "carbon steel" (she used China-made German-steel knives which I consider to be heavy and clunky). So I bought her this 165mm Yoshikane SKD Tsuchime Santoku, and told her it was hers to do with as she pleased; I would sharpen it, but wouldn't complain at her if she didn't immediately wash and dry following use (it's not like she would leave a knife out after use for hours, but she thinks I go overboard about knife care; I assumed the semi-stainless core of this knife, with the stainless cladding, would stand up well to minor neglect, and it does, developing a beautiful patina on the core steel). She was skeptical at the beginning, but she has grown to love this knife! First, it is "pretty." Second, it is smaller than my 240mm gyutos , so not intimidating, and she appreciates how light and nimble it is compared to her formerly favorite knives. And third, it cuts well and holds an edge! When the 210mm gyuto comes back in stock, I intend to purchase one of those for her.