30 DAYS OPEN PURCHASEThe bunka is the santoku's more pointed cousin: the same broad blade and versatile profile, but with a reverse tanto tip that brings precision to fine chopping and detail work. In Miyabi's 5000 MCD series at 17 cm, it's a compact, well-balanced size for everyday kitchen work.
The blade is forged around a core of MC63 micro-carbide powder steel, wrapped in 101 alternating layers of steel that create the distinctive Damascus pattern. It's hardened with Miyabi's Cryodur process, ice-hardening at extremely low temperatures that gives a finer crystal structure and better corrosion resistance than conventionally hardened knife steel. The result is 63 HRC, a hardness that holds a thinner edge for longer but calls for a whetstone, not a honing steel. The edge is hand-sharpened using the three-step Honbazuke method to 9–12 degrees per side.
The handle is D-shaped Karelian birch with a decorative mosaic pin and steel bolster, in traditional Japanese style. Made in Seki, Japan. Steel: MC63 micro-carbide powder steel, 101-layer Damascus, 63 HRC.
