ObsidienneDamascus Bunka Knife 7.3"
- Blade length
- 7.3" (18 cm)
- Steel
- 129-layer damascus, M390-type powder steel core
- Hardness
- 62 ± 2 HRC
- Handle
- Black resin and carbon fiber, octagonal Japanese-style shape
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The Obsidienne bunka has the height of a santoku and the angled tip of a kiritsuke: a 7.3-inch blade to slice vegetables flat and score or mince with the point. It is the most versatile knife in the series for everyday cooking. 129-layer blade, M390-type powder steel core at 62 HRC, octagonal black resin and carbon fiber handle.
The bunka is a versatile Japanese-style knife, a cousin of the santoku, recognizable by its angled tip. Its tall, fairly flat blade slices vegetables, meat and fish, and the tip handles fine work: mincing a shallot, scoring skin. Compact and precise, it makes an excellent everyday knife. Japanese-style blade, thin and hard.
Blade and Handle
The Obsidienne Damascus Bunka Knife 7.3" has a blade made of 129 layers of damascus steel around an M390-type powder steel core, hardened to 62 ± 2 HRC. Powder steels have a very fine, even structure, prized for edge retention; the edge is sharpened to 9-12° per side. The tight layering draws a dense pattern that differs on every blade. The octagonal Japanese-style handle is black resin and carbon fiber with silvery highlights: light, waterproof and stable. It is the most technical series in the range.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Damascus Chef Knives · Obsidienne 129-Layer Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Bunka Knife 7.3"
Specs
The blade, by the numbers
| Steel | 129-layer damascus, M390-type powder steel core |
|---|---|
| Layers | 129 |
| Hardness | 62 ± 2 HRC |
| Blade length | 7.3" (18 cm) |
| Handle | Black resin and carbon fiber, octagonal Japanese-style shape |
| Edge | Double bevel |
| SKU | CD-OB-BUNK18 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
What is the difference between a bunka and a santoku?
Both are versatile, with a tall, flat blade. The bunka has a more pronounced angled tip for fine cuts and scoring; the santoku tip curves down.
Can a bunka replace a chef knife?
For most prep, yes. A chef knife is still better for rocking cuts and very large pieces.
What is M390-type powder steel?
It is a steel made by powder metallurgy: its very fine, even structure is prized for edge retention. It forms the core of the blade, wrapped in 129 layers of damascus. Like any very hard steel, it is best sharpened on a whetstone.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.
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