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10" Bunka Knife - Uliassi Series (X03)
The X03 series — Xinzuo's collaboration with three-Michelin-star chef Mauro Uliassi. 73-layer Damascus over a 14Cr14MoVNb powder-steel core, hardened to 62 HRC. Includes a matching wooden sheath.
$379.95
or 4 interest-free payments of $94.99 with
30-day returns
Free shipping over $100
Lifetime warranty
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Only 5 left
15° Per Side
Razor Sharp
62±2 HRC
Powder Steel Core
73 Layers
Forged Damascus
DESCRIPTION
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 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 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.
READY TO GIFT
Arrives in a premium gift box engraved Xinzuo for Mauro Uliassi, with a matching wooden sheath. Ready to give — or to keep.
THE NERDY BITS
Blade: 73-layer Damascus, 14Cr14MoVNb powder-steel core
Hardness: 62±2 HRC
Edge: 15° per side, double bevel
Blade length: ~10" (~254 mm)
Heat treatment: Vacuum + deep-freeze cryo
Handle: Rosewood with brass mosaic pin
Made: By hand in Yangjiang, China
Includes: Matching wooden sheath
The X03 Series — Xinzuo × Mauro Uliassi
Designed for a three-Michelin-star kitchen
A collaboration with Mauro Uliassi — the Italian chef whose restaurant held three Michelin stars from 2019 to 2025 — co-designed with Steve Cheng. The wavy Damascus is forged, not laser-etched. Made by hand in Yangjiang, China — the city of knives, with roughly 1,400 years of blade-making heritage.
Add to cart — $379.95
In stock. Ships from Australia. Hand-wash only.
Bunka · K-tip
Full-size bunka, kiritsuke precision.
A 10-inch all-purpose Japanese blade with a flat profile and an angled k-tip (kiritsuke) point. The extra length powers through large vegetables and proteins while the flat edge push-cuts cleanly and the tip stays precise.
- 10 in blade
- 15° per side
- 62±2 HRC
73-layer Damascus
73 layers. One edge that lasts.
A 14Cr14MoVNb powder-steel core — the Chinese equivalent of SG2/R2 — hardened to 62±2 HRC with vacuum heat treatment and a deep-freeze cryo cycle, then folded into 73 layers of Damascus. A true double bevel, forged, not laser-etched.
Specification
The numbers.
TypeBunka · k-tip (kiritsuke)
Blade length~10" (~254 mm)
Edge15°/side double bevel
Core steel14Cr14MoVNb powder
Construction73-layer Damascus
Hardness62±2 HRC
HandleRosewood · brass mosaic pin
TangHidden
Hand-wash only — not dishwasher safe.
Rosewood · Brass
Built for real prep.
A rosewood handle with a brass mosaic pin, on a hidden-tang Damascus blade — balanced for control through a long prep session.
The difference
Why this knife.
Bunka (k-tip)
- Flat edge for clean push-cuts
- Angled tip for precise fine work
- Full length for large produce and proteins
A curved Western chef's knife
- Belly favours rocking, not push-cuts
- Rounded tip is less precise
- Leaves uncut ends on dense veg
In the box
Everything it comes with.
- The X03 Bunka, 10"
- A matching wooden saya (sheath)
- Premium gift box engraved Xinzuo for Mauro Uliassi, with the Italian flag
Arrives ready to give. Optional engraving available above.
X03 Bunka · 10"
Ready when you are.
73-layer Damascus · 62±2 HRC · 15° edge · matching saya · gift box.
Add to cart — $379.95- 30-day returns
- Free shipping over $100
- Lifetime warranty
Care & questions
How do I clean and care for it?
Hand-wash with warm soapy water and dry it straight away. Not dishwasher safe. Store it in the included wooden saya or on a magnetic strip to protect the edge.
Will the edge chip?
The 14Cr14MoVNb powder-steel core at 62±2 HRC holds a fine edge. Like any hard Japanese-style blade, keep it to food — avoid bone, frozen food and twisting.
Is it made in Japan?
No. It's hand-made in Yangjiang, China — the traditional Chinese city of knives — using a 14Cr14MoVNb powder steel equivalent to SG2/R2, as part of the Xinzuo × Mauro Uliassi collaboration.
What is a bunka for?
An all-round Japanese knife at full size. The flat edge push-cuts cleanly, the angled k-tip (kiritsuke) handles precise work, and the 10-inch blade powers through large produce and proteins.
Does it include a sheath?
Yes — a matching wooden saya is included in the gift box.
Can I have it engraved?
Yes — choose the engraving option in the buy box above before adding to cart.
From the journal
Guides to help you get the most from your knife
