Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7")
The Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7") is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. Its versatile shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.
A perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.
BLADE SHAPE:
Bunka is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
You can learn everything you need to know about the Japanese bunka knife in our article.
STEEL:
The blade is forged from Swedish steel (19c27, Sandvik), a very popular steel among Japanese knifemakers. This high-carbon steel (63 HRC) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.
Despite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
BLADE FINISH:
This knife boasts a striking blade finish that combines the elegance of Damascus steel with the unique Washiji texture.
The Washiji finish, applied by the blacksmith with a special hammer, creates a subtle matte texture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.
Beneath the Washiji finish, the Damascus layers reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.
HANDLE:
This knife is fitted with a traditional Japanese Wa handle, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8, Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
Original: $281.13
-65%$281.13
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Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7")
The Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7") is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. Its versatile shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.
A perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.
BLADE SHAPE:
Bunka is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
You can learn everything you need to know about the Japanese bunka knife in our article.
STEEL:
The blade is forged from Swedish steel (19c27, Sandvik), a very popular steel among Japanese knifemakers. This high-carbon steel (63 HRC) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.
Despite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
BLADE FINISH:
This knife boasts a striking blade finish that combines the elegance of Damascus steel with the unique Washiji texture.
The Washiji finish, applied by the blacksmith with a special hammer, creates a subtle matte texture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.
Beneath the Washiji finish, the Damascus layers reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.
HANDLE:
This knife is fitted with a traditional Japanese Wa handle, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8, Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
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Description
The Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7") is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. Its versatile shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.
A perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.
BLADE SHAPE:
Bunka is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
You can learn everything you need to know about the Japanese bunka knife in our article.
STEEL:
The blade is forged from Swedish steel (19c27, Sandvik), a very popular steel among Japanese knifemakers. This high-carbon steel (63 HRC) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.
Despite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
BLADE FINISH:
This knife boasts a striking blade finish that combines the elegance of Damascus steel with the unique Washiji texture.
The Washiji finish, applied by the blacksmith with a special hammer, creates a subtle matte texture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.
Beneath the Washiji finish, the Damascus layers reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.
HANDLE:
This knife is fitted with a traditional Japanese Wa handle, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8, Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
