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Mikazuki Knives

Takeshi Saji - Aogami No2 rainbow colored damascus Bunka Knife 180mm with ironwood handle

Takeshi Saji - Aogami No2 rainbow colored damascus Bunka Knife 180mm with ironwood handle

Regular price $628.00 AUD
Regular price Sale price $628.00 AUD
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Knife Type: Bunka
Steel Type: Blue 2 (Aogami No2 carbon steel) Core, stainless, copper and brass  Colored Rainbow Damascus Clad
Blade Hardness: HRC 63
Blade Type: Double bevel
Blade Length: 180mm
Full Length: 310mm
Blade Height (Heel): 50mm
Spine Thickness(Heel): 2.5mm
Handle: ironwood handle
Handle Length: 120mm
Weight: 247g

Type of knife:
Bunka is an all purpose kitchen knife similar to Santoku. The main difference between Santoku and Bunka is the shape of the blade tip. Bunka has a triangle-shaped ‘kiritsuke K-tip rather than a curved Kamagata tip. Bunka is good for slicing, chopping and dicing meat, fish and vegetables. Especially it works well for cutting vegetables with its wider blade. Bunka can do small fine cutting with kiritsuke K-tip.

The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Takeshi Saji is a traditional craftsman who is the third generation in Saji Uchi hamono in Echizen. He is over 70 years old and he is still making  originative and creative knives. Because of his career, he is very well known in the world and he is the LEGEND of Japanese knife making.

Steel type:
AOGAMI NO2/Blue Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is made by adding Chromium and Tungsten to White Steels (type of high carbon steel, also developed by Hitachi) to improve hardness and toughness. Blue Steel No.2 has more sharpness, edge retention and hardness in comparison to White Steels. In general, Blue Steels make resharpening harder than White steels. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. 

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rust.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.
- Wipe and keep dry the blade after use to prevent rusting.


If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

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