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Kisuke ATS34 Bunka 165mm - Ebony

$699.00 AUD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Bunka

Blade Material

AT34 Stainless Steel Core with Stainless Tsuchime Clad

Handle Material

Octagon Ebony

Bevel

Double Bevel

Maintenance Level

Low

Edge Length

167mm

Overall Length

315mm

Spine Thickness

2.2mm @ Mid

Blade Height

53mm

Weight

188g

HRC

64

An In depth look

Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

ATS34 is a unique, high end Japanese knife steel which is becoming more and more popular. It resembles Blue 2 in its composition yet due to the added chromium content, is more resistant to corrosion than carbon steel. In this aspect it is similar to Chromax or SKD, but has a relatively high hardness of around HRC63, meaning it will hold an edge for an extremely long time.

Care Information

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.  

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

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Customer Reviews

Based on 16 reviews
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87.5
G
Garry
FANTASTIC KNIFE

Packaged with great care. A really nice knife to use - light and well balanced; much easier (more nimble) to use than a Gyuto for most daily tasks. Good fit and finish with a great grind. Very very sharp OOTB, cuts effortlessly

m
matt ulrich
Best Knife in my collection

Love this knife. It's an heirloom knife for sure. Razor sharp, very thin, fast and beautiful!

g
gian lesnjak
this knife is too good. end of story.

First time ordering from chefs edge... this knife is too good. end of story.

J
Jayden
Incredible

There are so many aspects of this knife that I'm in love with. First off, it's gorgeous, I could hang it up as an art piece. I've had a few high end knives, but none have ever felt as impressive in the hand as this one.
The performance of the knife is fantastic, I've enjoyed every second of its use. The edge holds strong through my constant use of it which is so impressive.
The way the chefs edge team handled the packaging and delivery was also fantastic. I'm so glad I found chefs edge!

J
John Austin
On point!

After searching high and low for a Japanese knife retailer I found this great retailer. Cheers Chefs Edge and AussieQ will be cutting many steaks and veggies with this knife.

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