10" Bunka Knife - Uliassi Series (X03)

Reach for this when you've got a pile of Sunday prep ahead and want one blade that can rock-chop through a mountain of shallots and then tip-work a capsicum without switching knives. The 10-inch Bunka profile gives you a long, flat belly for push cuts and a sharp reverse-tanto tip that digs into corners a standard chef knife simply can't. It's bigger than your everyday prep knife and that's exactly the point.

The Bunka Profile Explained

A Bunka has a mostly flat edge with a tip that angles back sharply from the spine, like a reverse tanto. That angled tip isn't decorative. It lets you score and fine-cut at the tip with the same blade you were just using to push-cut a full head of cabbage. The 10-inch length adds reach for longer draw cuts across large proteins, so you're not repositioning your hand mid-stroke on a beef brisket or a whole salmon fillet.

73-Layer Damascus, Powder Steel Core

The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62±2 HRC. Powder metallurgy means the steel structure is finer and more uniform than forged high-carbon, which lets it take a sharper edge and hold it through a long session. Wrapped in 73 layers of Damascus cladding for corrosion resistance and a flowing pattern that runs the full length of the blade. The rosewood handle sits comfortably in a pinch grip through hours of prep.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62±2 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch Bunka (reverse-tanto tip, flat belly)
• Handle: Rosewood, hidden tang
• Use: Push-cut vegetable prep, tip-work on capsicums and herbs, long draw cuts across large fillets.
• Series: Uliassi Series (X03)
• Model: X03-10QF

Complete Your Set

Pair it with the Uliassi Series 7.5" Santoku (X03-RS) for faster everyday push-cutting, and the 10" Carving Knife (X03-QR) when the prep is done and it's time to slice roasts or hams at the table.