Blenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic BunkaBlenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
Blenheim Forge Classic Bunka
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Blenheim Forge Classic Bunka

$579.00 AUD
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Blenheim Forge Classic Bunka
$579.00 AUD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Etched Soft Iron Damascus Clad
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Santoku
Blade Material
Blue 2 Core, Etched Soft Iron Damascus Clad
Handle Material
English Walnut/Copper Ferrule
Bevel
Double Bevel
Edge Length
177mm
Overall Length
317mm
Spine Thickness Heel/Mid
2.5mm/2mm
Blade Height @ Heel
53mm
gWeight
178g

An In Depth Look

Blade Type
Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Peckham·Blacksmith

Blenheim Forge

Peckham, London
Blenheim Forge

Working from a single-smith workshop in Peckham since 2014.

Coordinates
51.5°N · -0.1°E
Signature
Japanese-style knives in Aogami
What began as a backyard experiment by James Ross-Harris and Jon Warshawsky, using a handmade forge and charcoal fire, has evolved into one of the UK’s most respected knifemaking workshops. Based in Arch 229, Blenheim Grove, a historic railway arch in London with a deep connection to metalwork, Blenheim Forge now produces handcrafted kitchen knives celebrated by chefs and home cooks around the world.

With the addition of Richard Warner, a machine-making specialist, the team brought together precision, creativity, and traditional forging to create blades that are both functional and striking. Every knife from Blenheim Forge reflects a commitment to small-batch craftsmanship, thoughtful design, and a distinctly modern British approach to an ancient craft.
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