HEZHEN PM8S Damascus Forged 8.5” Bunka Knife Three-layer Composite Steel Stainless Steel
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The 8.5-inch Bunka is a Japanese all-purpose blade with a distinctive K-tip (reverse tanto) and a relatively flat edge profile. The added half-inch provides extra reach and board contact for big veg and proteins, while the fine, forward tip handles detail work—scoring, trimming, and precision cuts—where a chef’s knife can feel bulky. It’s built for fast push-cuts, clean slices, and confident tip control.
- 10Cr15CoMoV Steel Core ensures long-term durability and sharpness
- SuS410 Stainless Steel Damascus sides add to the corrosion resistance
- 3 total layers of composite steel
- 60–62 HRC rating allows for better edge retention
- Red Wood and Black Buffalo Horn Handle
- Aesthetically pleasing hamon line
- Ergonomic handle design
This Bunka combines function and artistry with a Japanese-themed blade style. Each XINZUO blade features three layers of steel.
These layers consist of two outer layers made of SuS410 Stainless Damascus Steel and a single inner core made of 10Cr15CoMoV Steel. This construction blends properties without compromise: clad corrosion resistance and toughness on the outside with keen cutting performance at the core.
The 10Cr15CoMoV core delivers a razor-ready primary edge. Heat-treated to 60–62 HRC on the Rockwell scale, it offers excellent edge retention while avoiding excessive brittleness—ideal for thin, controlled slices and repeated chopping.
The SuS410 Stainless Damascus cladding serves as an anti-corrosion shield. It supports a beautiful stonewashed finish with a hammered look and a traditional hamon-style line—adding visual character without affecting the working edge.
The handle pairs a Black Buffalo Horn section with rich Red Wood, echoing the blade’s transition from bright edge to stonewashed pattern for a cohesive, premium look.
Shaped after traditional Japanese profiles, the ergonomic handle promotes long-term comfort and a secure grip for safer, more precise handling.
In use, the 8.5-inch Bunka shines for vegetable prep (onions, cabbage, squash), clean protein slicing, herb mincing, and tip-driven detail work like scoring fish skin, trimming silver skin, or coring peppers. The taller blade gives generous knuckle clearance, while the K-tip and longer length provide both finesse and reach for everyday prep.
