The 8.5" Bunka from the Zhen Series is a Japanese K-tip multipurpose knife built for control. A 3-layer San Mai blade wraps a Blue 2 (Aogami) carbon-steel core in SUS410 stainless cladding, hardened to 62-64 HRC and ground to 15° per side. The reverse-tanto K-tip gives you a flat, precise point for detail work, while the straight edge runs clean push cuts through vegetables, herbs and boneless protein.
62-64 HRC
Blue 2 Carbon Core
15 Per Side
K-Tip Bunka
Wa Handle
Maple + Buffalo Horn
The Bunka is the ultimate fusion of agility and aggression. With its distinctive "K-Tip" (reverse tanto) profile, the Zhen Series 8.5" Bunka is designed for chefs who demand laser-like precision. It functions like a chef's knife for slicing but offers the intricate tip control of a much smaller blade.
This is not an ordinary stainless knife; this is pure cutting performance. The core is forged from Japanese Blue Steel No. 2 (Aogami #2), a high-carbon steel revered by sushi masters for its ability to take a frighteningly sharp edge. Heat-treated to an ultra-hard 62–64 HRC using vacuum heating and deep freeze technology, this blade offers edge retention that standard kitchen knives simply cannot match. It is clad in softer stainless layers (San Mai construction) to protect the core, leaving only the cutting edge exposed.
The handle is a work of art, crafted from blonde Maple Wood paired with a genuine White Buffalo Horn bolster. This traditional Japanese Wa-style handle is lightweight, balancing the knife perfectly forward to let the sharp edge do the work for you.
This is a high-performance tool, not a low-maintenance one. The cutting core is non-stainless high-carbon steel.
Pair with the PM8M 5" Utility Knife for a complete high-carbon precision set.
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.)
Zhen Series · Bunka
The Zhen Series Bunka is the one knife that handles most of a prep session. The reverse-tanto K-tip puts a flat, deliberate point exactly where you need it for fine tip work, and the 215mm straight edge clears push cuts through onions, herbs and boneless cuts without rocking. At 144g it stays nimble in the hand. This is the Blue 2 carbon-steel build for cooks who want bite and edge retention over a maintenance-free blade.
In stock. Ships from Australia. Hand-wash only.
Why a bunka
The K-tip is the point of a bunka. Where a santoku noses off into a curve, the bunka holds a flat, angular tip you can drive straight into scoring, fine slicing and detail cuts. Behind it sits a tall 51mm blade and a near-straight edge built for push cutting rather than rocking. One knife covers vegetables, herbs and boneless protein.
The steel
The cutting core is Blue 2 (Aogami) Japanese carbon steel, hardened to 62-64 HRC through vacuum heat treatment and deep-freeze. That gives a hard, fine edge that takes a keen 15° per side and holds it. The core is forged in a 3-layer San Mai construction, sandwiched between SUS410 stainless cladding for support and easier upkeep on the flats. Note the core is carbon steel: it is not rust-resistant, will develop a patina over time, and is hand wash only.
Specification
Hand-wash only — not dishwasher safe.
In the hand
A traditional Japanese octagonal Wa handle in Maple Wood with a White Buffalo Horn ferrule. The eight-sided profile locks into a pinch grip and indexes the blade without you looking. It runs on a hidden tang and keeps the knife light and tip-forward at 144g, so the balance sits where you steer the K-tip.
The difference
Zhen Series Bunka
Generic stainless santoku
In the box
Arrives ready to gift.
Zhen Series
Zhen Series · Bunka
Add to cart — $185.95FAQs
A bunka is a multipurpose Japanese knife with a K-tip (reverse-tanto) point. It excels at precise tip work and push cuts across vegetables, herbs and boneless protein, making it a strong all-rounder for the board.
Both are tall, multipurpose knives. The key difference is the tip: a santoku noses off into a rounded curve, while the bunka holds a flat, angular K-tip that gives you a deliberate point for scoring, fine slicing and detail work.
A Blue 2 (Aogami) Japanese carbon-steel core in a 3-layer San Mai construction, clad in SUS410 stainless and hardened to 62-64 HRC.
The Blue 2 core is carbon steel, so it is not rust-resistant and will develop a patina over time. Hand wash and dry it after use, and it is not dishwasher safe.
The blade is hardened to 62-64 HRC and ground to 15 degrees per side, a hard, fine edge that takes a keen point and holds it.
A traditional octagonal Japanese Wa handle in Maple Wood with a White Buffalo Horn ferrule, on a hidden tang. The knife weighs 144g.
No. It ships in a paulownia wooden gift and storage box; a sheath is sold separately.
More from the range
Guides to help you get the most from your knife
