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Mikazuki Knives

Yu Kurosaki - SG2 Hammered "Senko" Bunka Knife 170mm with walnut handle turquoise ferrule

Yu Kurosaki - SG2 Hammered "Senko" Bunka Knife 170mm with walnut handle turquoise ferrule

Regular price $428.00 AUD
Regular price Sale price $428.00 AUD
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Knife Type: Bunka
Steel Type: SG2 Core,Stainless Tsuchime Clad
Blade Hardness: HRC 62-63
Blade Type: Double bevel
Blade Length: 170mm
Full Length: 310mm
Blade Height (Heel): 48mm
Spine Thickness(Mid): 2mm
Handle: Octagonal walnut handle artificial turquoise ferrule
Handle Length: 130mm
Weight: 118g


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.


About blacksmith:
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 Yu Kurosaki is one of the most popular and skilled young blacksmiths in Echizen, Japan. He became a traditional craftsman (DENTO KOGEISHI) at the young age of 39 and has been highly acclaimed at many knife shows. He uses traditional Japanese forging techniques  and makes very sharp and beautiful knives. 

Kurosaki Knives official website


Steel type
SG2 (Super Gold2) is a high carbon stainless steel developed by Takefu Special Steel Co. Ltd in Fukui, Japan. It is also called Powdered High Speed Steel. SG2 is super high quality stainless steel which has excellent score of rust/corrosion resistance, hardness & durability. It gets excellent sharpness and edge retention which means it maintains sharpness for long time. Though it is a hard steel, it is relatively easy to resharpen.

Use and Care
- Do not attempt to cut or chop frozen foods/bones to avoid the blade chipping or breaking.
- Hand wash with warm water and towel dry.
- Use a sharpening whetstone stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.


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

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