Kotai - Damascus Santoku Bunka combines the tall, flat profile of a Santoku with a “K-tip” (reverse tanto) tip for superior precision in fine cutting tasks. Its 17 cm format is perfect for slicing, cutting and mincing with control, while maintaining excellent versatility for vegetables, fish and boneless meats.

Kotai - Damascus Santoku Bunka

Handmade, it uses Japanese AUS-10 stainless steel with a high carbon content, cryogenically treated, with a hardness of HRC 61 ±1 for a sharp and durable edge. The thin 1.8 mm spine and 15° edge angle provide smooth and consistent cutting, while the double bevel and symmetrical 50/50 grind suit both right- and left-handed users. At 190 g, the balance remains comfortable thanks to the hidden full tang and ebony handle. Supplied with a bamboo saya and a durable bamboo box, it is a premium, precise and elegant knife.

A santoku bunka is mainly used with a vertical cutting motion (top → bottom), making it very effective for everyday use.
Its angular tip (K-tip) is designed for precision: scoring, fine chopping, trimming, starting clean cuts (garlic, onion, herbs, details).
It excels with vegetables, is very good with boneless meats and fish, but does not like bones or frozen foods.

• Knife type: Santoku Bunka.Blade length: 17 cm.
• Handle length: 13 cm.
• Total length: 30 cm.
• Blade material: High-carbon AUS-10 stainless steel.
• Handle material: Ébène.
• Weight: 190 g.
• Blade hardness (HRC): 61 HRC.
• Country of manufacture: China.

• Hand wash immediately after use (do not put in the dishwasher).
• Dry quickly after use.
• Use a suitable cutting surface: preferably a wooden or food-grade plastic cutting board.