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8" Bunka Knife - Ji Series (X08)

★ ★ ★ ★ ★ 4.62 Stars (8 reviews)

The 8" Bunka from the Ji series is built for the cook who lives at the tip of the knife. A Japanese K-tip (reverse-tanto) point gives you a precise, square corner for detail work, while the flat heel sits down hard for push cuts and clean board contact. The blade is 67-layer Damascus folded around a 12Cr18MoV core, ground to 15 degrees per side, set in a full-tang ebony wood handle.

$145.95

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15° Per Side

Razor Sharp Edge

59-61 HRC

67-Layer Damascus

Full Tang

Ebony Wood Handle

Reach for this when you've got a shallot to split lengthways and a carrot to chop into rounds without rocking the blade. The Bunka's reverse-tanto tip gives you a pointed end for detail work, but the flat heel keeps contact with the board all the way through the stroke. It's a different motion to a chef knife, and once you're used to it you won't go back for vegetable prep.

Damascus Steel Performance

The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, it takes a keen edge and holds it through a full session of chopping. The layered cladding also helps resist chipping on denser produce like raw beetroot or sweet potato.

Ebony Handle, Full-Tang Build

Ebony is a dense, oily hardwood that doesn't swell or stain the way cheaper timbers do. The handle sits low in the hand with a clean, minimalist profile. One solid piece of steel runs from tip to butt, so the weight sits right on your pinch grip where you want it.

Specifications

Blade Steel: 67-layer Damascus with 12Cr18MoV core
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 8-inch Bunka knife, reverse-tanto tip with flat heel
Handle: Ebony wood, full-tang
Weight: 400g
Use: Push-cutting vegetables, shallots, and root produce where a flat heel matters more than a rocking chef's curve.
Series: Ji Series (X08)
Model: X08-QF

Complete Your Set

Pair it with the Ji Series 8" Chef Knife for the rock-chop tasks where a curved belly helps, and the Ji Series 4" Paring Knife for anything too small to bring to the board.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Knife type: Bunka (Japanese K-tip / reverse-tanto tip with flat heel)
Blade material: 67-layer Damascus steel with 12Cr18MoV core
Hardness: 59-61 HRC
Heat treatment: vacuum heat treated
Edge angle: 15 degrees per side
Blade length: 8.0 in (211 mm)
Handle: ebony wood, full tang
Care: hand wash only, not dishwasher safe
Origin: Yangjiang, China
Warranty: lifetime against manufacturing defects

JI SERIES · BUNKA

The K-Tip Workhorse

A Bunka is the all-rounder with a point. The Ji X08 pairs a reverse-tanto K-tip for tip-led precision with a flat, generous heel for push cutting through onions, herbs and proteins. One knife that handles the bulk of your prep, then steps in for the fine, detailed cuts a santoku can't reach.

Add to cart — $145.95

In stock. Ships from Australia. Hand-wash only.

WHY A BUNKA

Precision Tip, Push-Cut Heel

The square K-tip puts a fine point exactly where you're looking, so scoring, trimming and detail work happen at the tip while the flat profile drives push cuts on the board. Ground to 15 degrees per side, the edge bites cleanly and tracks straight through firm vegetables and boneless proteins.

15° per side
K-tip precision
Flat heel for push cuts
8" blade

THE STEEL

67-Layer Damascus, 12Cr18MoV Core

The cutting core is 12Cr18MoV, vacuum heat treated to 59-61 HRC for a tough, stainless edge that holds. It's clad in 67 layers of Damascus steel, so the folded pattern runs the length of the blade and the core does the cutting. Hand wash only.

Specification

The details.

TypeBunka Knife

Blade length211.0mm

Weight200g

Steel12Cr18MoV

Cladding67-layer Damascus

Hardness59-61 HRC

Edge angle15° degrees per side (slicing knives); bone chopper is 27 degrees per side

HandleEbony Wood

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

IN THE HAND

Full-Tang Ebony

The handle is solid ebony wood over a full tang, so the steel runs the full length of the grip for balance and durability. Dark, dense and close-grained, it sits naturally toward a pinch grip up at the bolster where K-tip work wants your hand.

The difference

Why this knife

Ji Bunka (X08)

K-tip point for precise tip work
Flat heel made for push cuts
67-layer Damascus over 12Cr18MoV
59-61 HRC, 15° per side
Full-tang ebony handle

Generic kitchen knife

Rounded tip, no detail control
Belly-heavy profile, rock chops only
Single stamped stainless blade
Soft edge, dulls fast
Moulded handle, partial tang

In the box

Everything it comes with.

8" Bunka Knife (Ji Series, X08)
Gift box
Lifetime warranty against manufacturing defects

Arrives ready to gift.

Ji Series

Ready when you are.

JI SERIES · BUNKA

Add to cart — $145.95

30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty

FAQs

What is a bunka knife used for?

A bunka is a Japanese all-rounder with a K-tip point. Its flat heel handles push cuts through vegetables and boneless proteins, while the square reverse-tanto tip gives you fine control for scoring, trimming and detail work.

What is a K-tip?

A K-tip (reverse-tanto) is an angled, squared-off point instead of a curved one. It places a fine, precise tip right where your eye is, which makes detail cuts and tip-led work easier.

What steel is the blade?

A 12Cr18MoV stainless core clad in 67 layers of Damascus steel. The core is vacuum heat treated to 59-61 HRC and ground to 15 degrees per side.

Is this blade real Damascus?

Yes. The cutting core is 12Cr18MoV, wrapped in 67 folded layers of Damascus steel, so the pattern runs the length of the blade.

What is the handle made of?

Solid ebony wood over a full tang, so the steel runs the full length of the grip for balance and durability.

Can it go in the dishwasher?

No. Hand wash and dry the blade to protect the edge and the ebony handle.

What is the difference between a bunka and a santoku?

Both have flat profiles for push cuts, but a bunka adds a pointed K-tip for precision tip work, where a santoku has a rounded, sheepsfoot tip. Choose the bunka if you want detail control as well as push cutting.