Sakai Takayuki 33-layer Damascus VG10 Bunka knife 160mm ( 6.3 ") Spanish Mahogany handle - Knife-Life - Best Japanese Knife Store
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SKU: ST#07399-BU160VG10
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Sakai Takayuki 33-layer Damascus VG10 Bunka knife 160mm ( 6.3 ") Spanish Mahogany handle

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This beautiful Sakai Takayuki 33-layer Damascus Bunka vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  The European-style handle on this knife is hand-made from beautifully grained Mahogany wood.

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This beautiful Sakai Takayuki 33-layer Damascus Bunka vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  The European-style handle on this knife is hand-made from beautifully grained Mahogany wood. This beautiful knife is a perfect choice for professionals and "Everyday" home cooking. And of course, this Sakai Takayuki 33-layer Damascus Bunka knife is an excellent first knife for people who want to start using a Japanese knife. All Sakai Takayuki knives are packed in Japanese original gift box with traditional patterns.

Knife Type Bunka
Brand Sakai Takayuki
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 297/11.7
Blade Lenth (mm/inch) 160/6.3
Blade Height at Base/Heel (mm/inch) 45/1.7716545
Blade Thickness above heel (mm/inch) 2/0.0787402
Blade Thickness above tip (mm/inch) 2/0.0787402
Blade Steel / Core steel VG10
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus
Knife Handle Material Spanish Mahogany
Handle Bolster Yes
Total Knife Weight (g/Oz) 178/6.278772
Hand-sharpened Yes
Place of Origin Sakai Japan
Bunka knife is a general-purpose kitchen knife like Santoku but more aggressive-looking. Blade length usually between 150mm and 180mm. Bunka is a perfect knife for cutting, slicing, and chopping.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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