{"title":"Bunka","description":"","products":[{"product_id":"sakai-kikumori-ndh-santoku","title":"Sakai Kikumori  NDH AUS10 Santoku 165mm Tsuchime","description":"\u003cp data-start=\"63\" data-end=\"483\"\u003e\u003cstrong data-start=\"63\" data-end=\"101\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"101\" data-end=\"104\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"485\" data-end=\"488\"\u003e\n\u003cp data-start=\"490\" data-end=\"769\"\u003e\u003cstrong data-start=\"490\" data-end=\"520\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"520\" data-end=\"523\"\u003eTsuchime means “hammered” in Japanese. The hammered texture creates a dimpled surface across the blade face, giving the knife a more crafted appearance while also helping to reduce surface contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-start=\"771\" data-end=\"774\"\u003e\n\u003cp data-start=\"776\" data-end=\"1182\"\u003e\u003cstrong data-start=\"776\" data-end=\"828\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"828\" data-end=\"831\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003chr data-start=\"1184\" data-end=\"1187\"\u003e\n\u003cp data-start=\"1189\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1189\" data-end=\"1216\"\u003eAUS10 – Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1216\" data-end=\"1219\"\u003eAUS10 is a Japanese stainless steel known for balancing edge retention, toughness, and ease of sharpening. It takes a fine edge and holds it well, while remaining relatively forgiving in daily use.\u003c\/p\u003e\n\u003cp data-start=\"1418\" data-end=\"1533\"\u003eIn use, that translates to:\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e• A stable, fine edge\u003cbr data-start=\"1469\" data-end=\"1472\"\u003e• Good corrosion resistance\u003cbr data-start=\"1499\" data-end=\"1502\"\u003e• Straightforward maintenance\u003c\/p\u003e\n\u003chr data-start=\"1535\" data-end=\"1538\"\u003e\n\u003cp data-start=\"1540\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1540\" data-end=\"1578\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1578\" data-end=\"1581\"\u003eConstructed using san mai, with an AUS10 stainless steel core clad in softer stainless steel. This helps protect the core, improves durability, and keeps maintenance straightforward across the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"1788\" data-end=\"1791\"\u003e\n\u003cp data-start=\"1793\" data-end=\"2073\"\u003e\u003cstrong data-start=\"1793\" data-end=\"1811\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"1811\" data-end=\"1814\"\u003eA practical stainless santoku with a clean tsuchime finish and easy day-to-day maintenance. The 165mm size makes it a very manageable all-rounder, while the AUS10 steel keeps things simple for anyone wanting a Japanese kitchen knife without carbon steel care.\u003c\/p\u003e\n\u003chr data-start=\"2075\" data-end=\"2078\"\u003e\n\u003cp data-start=\"2080\" data-end=\"2347\"\u003e\u003cstrong data-start=\"2080\" data-end=\"2097\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2097\" data-end=\"2100\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2120\" data-end=\"2123\"\u003eBlade Length: 165mm\u003cbr data-start=\"2142\" data-end=\"2145\"\u003eBlade Height:\u003cbr data-start=\"2158\" data-end=\"2162\"\u003eSteel: AUS10 Stainless\u003cbr data-start=\"2184\" data-end=\"2187\"\u003eConstruction: San Mai\u003cbr data-start=\"2208\" data-end=\"2211\"\u003eCladding: Stainless\u003cbr data-start=\"2230\" data-end=\"2233\"\u003eFinish: Tsuchime\u003cbr data-start=\"2249\" data-end=\"2252\"\u003eHandle: Zelkova Wood\u003cbr data-start=\"2272\" data-end=\"2275\"\u003eHandle Type:\u003cbr data-start=\"2287\" data-end=\"2291\"\u003eHRC:\u003cbr data-start=\"2295\" data-end=\"2299\"\u003eBevel: 50\/50\u003cbr data-start=\"2311\" data-end=\"2314\"\u003eWeight: 135g\u003cbr data-start=\"2326\" data-end=\"2329\"\u003eOverall Length:\u003c\/p\u003e\n\u003chr data-start=\"2349\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2354\" data-end=\"2569\"\u003e\u003cstrong data-start=\"2354\" data-end=\"2362\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2362\" data-end=\"2365\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2571\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2576\" data-end=\"2824\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2576\" data-end=\"2596\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2596\" data-end=\"2599\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42016611762315,"sku":null,"price":164.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ndh-santoku-165mm-1191887.jpg?v=1772711282"},{"product_id":"sakai-kikumori-kikizuk-kuro-kiritsuke-santoku-180mm","title":"Sakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm","description":"\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKiritsuke Santoku – Precision All-Rounder\u003c\/strong\u003e\u003cbr\u003eThe kiritsuke santoku combines the flatter edge profile and blade height of a santoku with a more angular, kiritsuke-style tip. It naturally suits push cutting and straight up-and-down chopping, while the finer tip is useful for detail work, scoring, and precise slicing. A versatile shape with a little more tip definition than a standard santoku — and it looks ace.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003cbr\u003eA rustic, practical all-rounder with a bit more attitude than a standard santoku. The kurouchi finish gives it that dark, traditional look we’re always drawn to, while the kiritsuke-style tip adds a finer point for more precise work. At 180mm, it gives you a little more blade than a typical santoku without feeling oversized.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003cbr\u003eBlade Shape: Kiritsuke Santoku\u003cbr\u003eBlade Length: 180mm\u003cbr\u003eBlade Height:\u003cbr\u003eSteel: White #2\u003cbr\u003eConstruction:\u003cbr\u003eCladding:\u003cbr\u003eFinish: Kurouchi\u003cbr\u003eHandle: Magnolia\u003cbr\u003eHandle Type:\u003cbr\u003eHRC:\u003cbr\u003eBevel:\u003cbr\u003eWeight:\u003cbr\u003eOverall Length:\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAge Verification\u003c\/strong\u003e\u003cbr\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55368668840321,"sku":null,"price":282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-blue-2-kikizuki-kiritsuke-santoku-180mm-kurouchi-5619678.jpg?v=1775966373"},{"product_id":"hado-kirisame-white-1-ko-bunka-135mm","title":"Hado Kirisame White #1 Ko Bunka Knife 135mm","description":"\u003cp data-start=\"83\" data-end=\"138\"\u003e\u003cstrong data-start=\"83\" data-end=\"138\"\u003eHado Kirisame Ko-Bunka 135mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"140\" data-end=\"143\"\u003e\n\u003cp data-start=\"145\" data-end=\"519\"\u003e\u003cstrong data-start=\"145\" data-end=\"177\"\u003eKo-Bunka – Compact Precision\u003c\/strong\u003e\u003cbr data-start=\"177\" data-end=\"180\"\u003eThe ko-bunka is a smaller, more agile take on the bunka — combining a flat cutting edge with a pointed, angled tip. At 135mm, it excels in detail work, small ingredient prep, and tasks where control is key. Ideal for fruit, herbs, and fine vegetable work, it offers the versatility of a larger knife in a compact, highly manoeuvrable form.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"539\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"541\" data-end=\"917\"\u003e\u003cstrong data-start=\"541\" data-end=\"573\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"573\" data-end=\"576\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.\u003c\/p\u003e\n\u003cp data-start=\"919\" data-end=\"937\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"553\"\u003e\u003cstrong data-start=\"137\" data-end=\"184\"\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp data-start=\"555\" data-end=\"969\"\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp data-start=\"971\" data-end=\"1223\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003cp data-start=\"1613\" data-end=\"1631\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1633\" data-end=\"1964\"\u003e\u003cstrong data-start=\"1633\" data-end=\"1703\"\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1703\" data-end=\"1706\"\u003eWhite #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.\u003c\/p\u003e\n\u003cp data-start=\"1966\" data-end=\"2310\"\u003eThis knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2312\" data-end=\"2330\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2332\" data-end=\"2578\"\u003e\u003cstrong data-start=\"2332\" data-end=\"2350\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2350\" data-end=\"2353\"\u003eBlade Length: 135mm\u003cbr data-start=\"2372\" data-end=\"2375\"\u003eBlade Shape: Ko-Bunka\u003cbr data-start=\"2396\" data-end=\"2399\"\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr data-start=\"2447\" data-end=\"2450\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2488\" data-end=\"2491\"\u003eFinish: Nashiji (Kirisame line)\u003cbr data-start=\"2522\" data-end=\"2525\"\u003eHandle: Urushi Lacquered Oak\u003cbr data-start=\"2553\" data-end=\"2556\"\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2580\" data-end=\"2598\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2600\" data-end=\"2743\"\u003e\u003cstrong data-start=\"2600\" data-end=\"2619\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2619\" data-end=\"2622\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e\n\u003chr data-start=\"2745\" data-end=\"2748\"\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490304475521,"sku":null,"price":356.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-ko-bunka-135mm-9402977.jpg?v=1775883398"},{"product_id":"hado-kirisame-white-1-bunka-180mm","title":"Hado Kirisame White #1 Bunka Knife  180mm","description":"\u003cp data-start=\"0\" data-end=\"419\"\u003e\u003cstrong data-start=\"0\" data-end=\"35\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"35\" data-end=\"38\"\u003eThe bunka is a highly versatile, do-it-all knife with a slightly more assertive profile than a santoku. Featuring a flatter edge and a distinctive kiritsuke-style tip, it excels at push-cutting, chopping, and precise tip work. At 180mm, it offers a confident presence on the board while remaining agile and controlled — a strong choice for both everyday prep and more refined work.\u003c\/p\u003e\n\u003chr data-start=\"421\" data-end=\"424\"\u003e\n\u003cp data-start=\"426\" data-end=\"726\"\u003e\u003cstrong data-start=\"426\" data-end=\"464\"\u003eKirisame – Refined Textured Finish\u003c\/strong\u003e\u003cbr data-start=\"464\" data-end=\"467\"\u003e“Kirisame” translates to “drizzle,” reflected in the fine, mist-like texture across the blade. Subtle and elegant, this finish adds visual depth while maintaining a smooth, low-resistance cutting feel. It’s a quiet, refined expression of Hado’s craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"728\" data-end=\"731\"\u003e\n\u003cp data-start=\"733\" data-end=\"1151\"\u003e\u003cstrong data-start=\"733\" data-end=\"780\"\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"780\" data-end=\"783\"\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp data-start=\"1153\" data-end=\"1569\"\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp data-start=\"1571\" data-end=\"1823\"\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003chr data-start=\"1825\" data-end=\"1828\"\u003e\n\u003cp data-start=\"1830\" data-end=\"2110\"\u003e\u003cstrong data-start=\"1830\" data-end=\"1863\"\u003eWhite #1 Steel (Shirogami #1)\u003c\/strong\u003e\u003cbr data-start=\"1863\" data-end=\"1866\"\u003eWhite #1 is an exceptionally pure high-carbon steel, capable of taking a razor-sharp, highly refined edge. It sharpens easily and delivers outstanding feedback, making it a favourite for those who prioritise ultimate sharpness and cutting feel.\u003c\/p\u003e\n\u003chr data-start=\"2112\" data-end=\"2115\"\u003e\n\u003cp data-start=\"2117\" data-end=\"2376\"\u003e\u003cstrong data-start=\"2117\" data-end=\"2138\"\u003eCarbon Steel Care\u003c\/strong\u003e\u003cbr data-start=\"2138\" data-end=\"2141\"\u003eAs a carbon steel, White #1 will develop a natural patina and can rust if left wet. Wipe dry after use and avoid prolonged contact with moisture or acidic ingredients. With proper care, it offers unmatched sharpness and responsiveness.\u003c\/p\u003e\n\u003chr data-start=\"2378\" data-end=\"2381\"\u003e\n\u003cp data-start=\"2383\" data-end=\"2647\"\u003e\u003cstrong data-start=\"2383\" data-end=\"2418\"\u003eHandle – Urushi Oak (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"2418\" data-end=\"2421\"\u003eFitted with an urushi lacquered oak handle, this knife offers a tactile, slightly grippy surface that improves with use. Durable and water-resistant, it provides a secure and comfortable grip with a refined traditional finish.\u003c\/p\u003e\n\u003chr data-start=\"2649\" data-end=\"2652\"\u003e\n\u003cp data-start=\"2654\" data-end=\"2881\"\u003e\u003cstrong data-start=\"2654\" data-end=\"2672\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2672\" data-end=\"2675\"\u003eBlade Length: 180mm\u003cbr data-start=\"2694\" data-end=\"2697\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"2726\" data-end=\"2729\"\u003eSteel: White #1 (Shirogami #1) Carbon Steel\u003cbr data-start=\"2772\" data-end=\"2775\"\u003eConstruction: San Mai\u003cbr data-start=\"2796\" data-end=\"2799\"\u003eFinish: Kirisame\u003cbr data-start=\"2815\" data-end=\"2818\"\u003eHandle: Urushi Lacquered Oak Wa Handle\u003cbr data-start=\"2856\" data-end=\"2859\"\u003eOrigin: Sakai, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490319450497,"sku":null,"price":394.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-bunka-180mm-8618537.jpg?v=1775883397"},{"product_id":"kirinami-vg10-bunka-150mm","title":"Seki Kikusui Kirinami VG10 Bunka Knife 150mm","description":"\u003cp data-start=\"171\" data-end=\"576\"\u003e\u003cstrong data-start=\"171\" data-end=\"212\"\u003eBunka – Versatile Precision\u003c\/strong\u003e\u003cbr data-start=\"212\" data-end=\"215\"\u003eThe kiritsuke bunka combines a relatively flat edge with a pronounced, angled tip, offering excellent control for both chopping and detailed work. It excels with vegetables, herbs, and fine prep, while the pointed tip allows for precise, delicate cuts. At 150mm, it’s compact and agile — ideal for smaller tasks or as a secondary knife alongside a larger gyuto.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"596\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"598\" data-end=\"891\"\u003e\u003cstrong data-start=\"598\" data-end=\"626\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cbr data-start=\"626\" data-end=\"629\"\u003eMigaki refers to a refined, polished blade finish. Clean and understated, it highlights the knife’s geometry and grind without distraction. This smooth surface offers minimal resistance in use and is easy to maintain, giving the knife a crisp, professional look.\u003c\/p\u003e\n\u003cp data-start=\"893\" data-end=\"911\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"913\" data-end=\"1211\"\u003e\u003cstrong data-start=\"913\" data-end=\"955\"\u003eSeki Kikusui Cutlery – Kirinami Series\u003c\/strong\u003e\u003cbr data-start=\"955\" data-end=\"958\"\u003eFounded in 1953 in Seki City — Japan’s historic centre of sword-making — Seki Kikusui Cutlery has spent over 70 years applying that same focus on sharpness and durability to everything from agricultural and industrial tools to everyday kitchen knives.\u003c\/p\u003e\n\u003cp data-start=\"1404\" data-end=\"1422\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1424\" data-end=\"1820\"\u003e\u003cstrong data-start=\"1424\" data-end=\"1448\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1448\" data-end=\"1451\"\u003eVG10 is a widely respected Japanese stainless steel, known for its balance of sharpness, edge retention, and corrosion resistance. It takes a fine edge with relative ease and holds it well, making it a dependable choice for both professional kitchens and home use. Tougher and more forgiving than many high-hardness carbon steels, it’s well suited to busy, varied prep.\u003c\/p\u003e\n\u003cp data-start=\"1822\" data-end=\"1840\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1842\" data-end=\"2218\"\u003e\u003cstrong data-start=\"1842\" data-end=\"1874\"\u003eStainless Steel – Care \u0026amp; Use\u003c\/strong\u003e\u003cbr data-start=\"1874\" data-end=\"1877\"\u003eVG10 offers excellent corrosion resistance, making it low maintenance compared to carbon steel. That said, good habits still matter — rinse and dry after use, avoid prolonged contact with acidic foods, and never leave the knife wet. Use a wooden or soft plastic board to protect the edge, and hone or strop regularly to maintain performance.\u003c\/p\u003e\n\u003cp data-start=\"2220\" data-end=\"2238\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2240\" data-end=\"2446\"\u003e\u003cstrong data-start=\"2240\" data-end=\"2258\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2258\" data-end=\"2261\"\u003eBlade Length: 150mm\u003cbr data-start=\"2280\" data-end=\"2283\"\u003eBlade Shape: Kiritsuke Bunka\u003cbr data-start=\"2311\" data-end=\"2314\"\u003eSteel: VG10 Stainless\u003cbr data-start=\"2335\" data-end=\"2338\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2376\" data-end=\"2379\"\u003eFinish: Migaki\u003cbr data-start=\"2393\" data-end=\"2396\"\u003eHandle: Mahogany Yo Handle\u003cbr data-start=\"2422\" data-end=\"2425\"\u003eOrigin: Seki, Japan\u003c\/p\u003e\n\u003cp data-start=\"2448\" data-end=\"2466\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2468\" data-end=\"2611\"\u003e\u003cstrong data-start=\"2468\" data-end=\"2487\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2487\" data-end=\"2490\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490343567745,"sku":null,"price":246.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/seki-kikusui-kirinami-vg10-bunka-150mm-3628052.jpg?v=1775966368"},{"product_id":"kirinami-vg10-bunka-150mm-copy","title":"Seki Kikusui Kirinami VG10 Bunka Knife 180mm","description":"\u003cp data-end=\"576\" data-start=\"171\"\u003e\u003cstrong data-end=\"212\" data-start=\"171\"\u003eBunka – Versatile Precision\u003c\/strong\u003e\u003cbr data-end=\"215\" data-start=\"212\"\u003eThe kiritsuke bunka combines a relatively flat edge with a pronounced, angled tip, offering excellent control for both chopping and detailed work. It excels with vegetables, herbs, and fine prep, while the pointed tip allows for precise, delicate cuts. \u003c\/p\u003e\n\u003cp data-end=\"596\" data-start=\"578\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"891\" data-start=\"598\"\u003e\u003cstrong data-end=\"626\" data-start=\"598\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cbr data-end=\"629\" data-start=\"626\"\u003eMigaki refers to a refined, polished blade finish. Clean and understated, it highlights the knife’s geometry and grind without distraction. This smooth surface offers minimal resistance in use and is easy to maintain, giving the knife a crisp, professional look.\u003c\/p\u003e\n\u003cp data-end=\"911\" data-start=\"893\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1211\" data-start=\"913\"\u003e\u003cstrong data-end=\"955\" data-start=\"913\"\u003eSeki Kikusui Cutlery – Kirinami Series\u003c\/strong\u003e\u003cbr data-end=\"958\" data-start=\"955\"\u003eFounded in 1953 in Seki City — Japan’s historic centre of sword-making — Seki Kikusui Cutlery has spent over 70 years applying that same focus on sharpness and durability to everything from agricultural and industrial tools to everyday kitchen knives.\u003c\/p\u003e\n\u003cp data-end=\"1422\" data-start=\"1404\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1820\" data-start=\"1424\"\u003e\u003cstrong data-end=\"1448\" data-start=\"1424\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-end=\"1451\" data-start=\"1448\"\u003eVG10 is a widely respected Japanese stainless steel, known for its balance of sharpness, edge retention, and corrosion resistance. It takes a fine edge with relative ease and holds it well, making it a dependable choice for both professional kitchens and home use. Tougher and more forgiving than many high-hardness carbon steels, it’s well suited to busy, varied prep.\u003c\/p\u003e\n\u003cp data-end=\"1840\" data-start=\"1822\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2218\" data-start=\"1842\"\u003e\u003cstrong data-end=\"1874\" data-start=\"1842\"\u003eStainless Steel – Care \u0026amp; Use\u003c\/strong\u003e\u003cbr data-end=\"1877\" data-start=\"1874\"\u003eVG10 offers excellent corrosion resistance, making it low maintenance compared to carbon steel. That said, good habits still matter — rinse and dry after use, avoid prolonged contact with acidic foods, and never leave the knife wet. Use a wooden or soft plastic board to protect the edge, and hone or strop regularly to maintain performance.\u003c\/p\u003e\n\u003cp data-end=\"2238\" data-start=\"2220\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2446\" data-start=\"2240\"\u003e\u003cstrong data-end=\"2258\" data-start=\"2240\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"2261\" data-start=\"2258\"\u003eBlade Length: 180mm\u003cbr data-end=\"2283\" data-start=\"2280\"\u003eBlade Shape: Kiritsuke Bunka\u003cbr data-end=\"2314\" data-start=\"2311\"\u003eSteel: VG10 Stainless\u003cbr data-end=\"2338\" data-start=\"2335\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-end=\"2379\" data-start=\"2376\"\u003eFinish: Migaki\u003cbr data-end=\"2396\" data-start=\"2393\"\u003eHandle: Mahogany Yo Handle\u003cbr data-end=\"2425\" data-start=\"2422\"\u003eOrigin: Seki, Japan\u003c\/p\u003e\n\u003cp data-end=\"2466\" data-start=\"2448\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2611\" data-start=\"2468\"\u003e\u003cstrong data-end=\"2487\" data-start=\"2468\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2490\" data-start=\"2487\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490361196929,"sku":null,"price":272.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/seki-kikusui-kirinami-vg10-bunka-180mm-2238045.jpg?v=1775966363"},{"product_id":"kotetsu-chromax-210mm-gyuto-rosewood-handle-copy","title":"Koutetsu Chromax Santoku Knife 165mm Rosewood Handle","description":"\u003cp data-start=\"149\" data-end=\"206\"\u003e\u003cstrong data-start=\"149\" data-end=\"206\"\u003eKoutetsu Chromax K-Tip Santoku 165mm – Rosewood Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"208\" data-end=\"211\"\u003e\n\u003cp data-start=\"110\" data-end=\"530\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"110\" data-end=\"188\"\u003eKoutetsu by \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTakayuki Shibata\u003c\/span\u003e\u003c\/span\u003e – Precision from Fukuyama\u003c\/strong\u003e\u003cbr data-start=\"188\" data-end=\"191\"\u003e\u003cspan\u003eKoutetsu is one of the house brands of Takayuki Shibata, a highly respected sharpener and knife maker based in Fukuyama, Hiroshima. His knives are characterised by very thin grinds and precise geometry, with a clear focus on edge performance. In use, this translates to clean cutting with minimal wedging, particularly in dense ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"637\" data-end=\"640\"\u003e\n\u003cp data-start=\"642\" data-end=\"1062\"\u003e\u003cstrong data-start=\"642\" data-end=\"680\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"680\" data-end=\"683\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"1064\" data-end=\"1067\"\u003e\n\u003cp data-start=\"1069\" data-end=\"1449\"\u003e\u003cstrong data-start=\"1069\" data-end=\"1100\"\u003eK-Tip (Kiritsuke-Style Tip)\u003c\/strong\u003e\u003cbr data-start=\"1100\" data-end=\"1103\"\u003eThis santoku features a kiritsuke-style “K-tip”, giving it a more angular, aggressive point. It excels in precise tip work — fine slicing, scoring, and detail tasks — while still maintaining the versatility of a standard santoku. A subtle change in profile that provides a finer, more precise tip without affecting general use — and it looks ace.\u003c\/p\u003e\n\u003chr data-start=\"1451\" data-end=\"1454\"\u003e\n\u003cp data-start=\"1456\" data-end=\"1794\"\u003e\u003cstrong data-start=\"1456\" data-end=\"1502\"\u003eChromax Steel – Semi-Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1502\" data-end=\"1505\"\u003eChromax is a semi-stainless steel developed to bridge the gap between carbon and stainless. It takes a keen edge and holds it well, with enough toughness for regular use. It’s less reactive than traditional carbon steels but not fully stainless, so it may develop a light patina over time.\u003c\/p\u003e\n\u003chr data-start=\"1796\" data-end=\"1799\"\u003e\n\u003cp data-start=\"1801\" data-end=\"2037\"\u003e\u003cstrong data-start=\"1801\" data-end=\"1839\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1839\" data-end=\"1842\"\u003eConstructed using san mai, with a hard Chromax core steel clad in softer stainless steel. This structure helps protect the core, improves durability, and reduces reactivity along the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"2039\" data-end=\"2042\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2340\"\u003e\u003cstrong data-start=\"2044\" data-end=\"2062\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003eA thin, precise santoku with a more defined tip than usual. The geometry keeps cutting resistance low, while the Chromax steel makes it practical for daily use. A strong option if you want something that performs like a laser but doesn’t demand full carbon steel maintenance.\u003c\/p\u003e\n\u003chr data-start=\"2342\" data-end=\"2345\"\u003e\n\u003cp data-start=\"2347\" data-end=\"2586\"\u003e\u003cstrong data-start=\"2347\" data-end=\"2364\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2364\" data-end=\"2367\"\u003eBlade Length: 165mm\u003cbr data-start=\"2386\" data-end=\"2389\"\u003eBlade Height: ~48mm\u003cbr data-start=\"2408\" data-end=\"2411\"\u003eSteel: Chromax (semi-stainless)\u003cbr data-start=\"2442\" data-end=\"2445\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2483\" data-end=\"2486\"\u003eFinish: Migaki (polished)\u003cbr data-start=\"2511\" data-end=\"2514\"\u003eHandle: Rosewood (yo handle)\u003cbr data-start=\"2542\" data-end=\"2545\"\u003eHardness: ~HRC 64\u003cbr data-start=\"2562\" data-end=\"2565\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"2588\" data-end=\"2591\"\u003e\n\u003cp data-start=\"2593\" data-end=\"2804\"\u003e\u003cstrong data-start=\"2593\" data-end=\"2601\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2601\" data-end=\"2604\"\u003eHand wash only. Dry thoroughly after use. Avoid prolonged contact with acidic foods and do not leave wet. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2806\" data-end=\"2809\"\u003e\n\u003cp data-start=\"2811\" data-end=\"3059\"\u003e\u003cstrong data-start=\"2811\" data-end=\"2831\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2831\" data-end=\"2834\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565150224769,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kotetsu-chromax-165mm-santoku-rosewood-handle-6043515.jpg?v=1778368944"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/bunka.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}