Best Bunka Knife: Top 5 Japanese Picks for Your Kitchen

1. Top 5 Best Bunka Knives - List of options

We’ve carefully reviewed and ranked the top Japanese Bunka based on blade quality, functionality, aesthetics, and affordability. See our full selection below.

• Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm
• Bunka Silver Steel #3 Damascus Buffalo Wenge Handle 170mm
• Bunka SLD Wave Nickel Damascus Buffalo Ebony Handle 170mm
• Bunka VG-10 Damascus Buffalo Ebony Handle 170mm
• Bunka SKD11 Nashiji Buffalo Ebony Handle 165mm

2. Comparison Table of these 5 Best Bunka Selections

Here’s a quick overview of our top picks for the best Bunka knives in 2025.

3. Best Bunka Knife - Reviews

3.1. Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm

Hand-forged from Blue Steel #1, this 190mm Bunka knife features a rustic kurouchi finish and stainless cladding, offering excellent sharpness and easy care. Its thin blade effortlessly cuts through ingredients, while the light oak handle ensures optimal balance for smooth handling. Perfect for those who value traditional craftsmanship and precision.

Specifications:

3.2. Bunka Silver Steel #3 Damascus Buffalo Wenge Handle 170mm

This elegant one uses Silver Steel #3, a stainless steel known for sharpness, edge retention, and rust resistance. The Damascus cladding adds both beauty and smooth cutting. With a buffalo horn ferrule and wenge wood handle, it feels refined, great for collectors and everyday cooks alike.

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3.3. Bunka SLD Wave Nickel Damascus Buffalo Ebony Handle 170mm

This 170mm Bunka japanese knife uses SLD semi-stainless steel, known for being hard and holding a sharp edge. The wave-pattern nickel Damascus finish adds style and helps prevent food from sticking. With a buffalo horn ferrule and ebony handle, it feels solid and balanced, great for cooks who want sharpness and easier care than carbon steel.

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3.4. Bunka VG-10 Damascus Buffalo Ebony Handle 170mm

This knife uses VG-10 stainless steel, known for staying sharp, resisting rust, and being easy to sharpen. The blade has a layered Damascus finish for a bold, elegant look. With a buffalo horn ferrule and ebony handle, it feels sturdy and balanced, perfect for home cooks and pros who want both style and performance.

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3.5. Bunka SKD11 Nashiji Buffalo Ebony Handle 165mm

This 165mm blade is compact and easy to control. It’s made with SKD11 steel, which stays sharp and resists wear. The Nashiji finish gives it a rustic look and better grip. With a buffalo horn and ebony handle, it feels solid and balanced, great for long prep without strain.

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4. How to Properly Choose the Best Bunka Knife (Buying Guide)

When selecting the best Bunka knife, think first about how you cook day to day, then match that to steel, length, finish, and handle.

Size

For most home cooks, a blade length between 160–180 mm is ideal.

• If you like a bit more reach and use a larger cutting board, consider a longer blade like the Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm.

• If you prefer a more compact, nimble feel on standard kitchen boards, the 165–170 mm options such as the Bunka Silver Steel #3 Damascus Buffalo Wenge Handle 170mm, Bunka SLD Wave Nickel Damascus Buffalo Ebony Handle 170mm, Bunka VG-10 Damascus Buffalo Ebony Handle 170mm, or Bunka SKD11 Nashiji Buffalo Ebony Handle 165mm are excellent choices.

Steel & Care

Carbon & semi-stainless for maximum bite and edge life

• If you want the traditional “razor sharp” carbon experience and do not mind wiping and drying your blade carefully, choose a carbon core like the Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm. 

• If you want long-lasting sharpness but slightly easier care than full carbon, semi-stainless tool steels are a strong choice: Bunka SLD Wave Nickel Damascus Buffalo Ebony Handle 170mm and

Stainless for low-maintenance daily use

If you prefer something easier to care for, choose stainless or high-chromium steels: Bunka VG-10 Damascus Buffalo Ebony Handle 170mm or Bunka Silver Steel #3 Damascus Buffalo Wenge Handle 170mm 

Finish

Blade finish affects both how the knife looks and how food releases from the blade.

• Kurouchi finish: A dark, rustic-looking forged scale that adds character and can help with light stick resistance. You can choose Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm.

• Nashiji finish: A “pear-skin” textured finish that improves food release and offers a refined but rustic aesthetic. If you like that subtle texture and semi-matte look, the Bunka SKD11 Nashiji Buffalo Ebony Handle 165mm is the natural pick.

• Damascus cladding: For a stainless core with a striking Damascus pattern, choose: Bunka Silver Steel #3 Damascus Buffalo Wenge Handle 170mm. For a semi-stainless, high-wear core with Damascus, the Bunka SLD Wave Nickel Damascus Buffalo Ebony Handle 170mm provides both performance and a dramatic “wave” pattern.

Use Kurouchi and Nashiji when you want more rustic character and subtle food release; use Damascus when you want a visually striking knife without sacrificing performance.

5. Conclusion

Selecting the perfect Bunka knives depends on your specific cooking needs and preferences. Whether you’re drawn to the traditional sharpness of Blue Steel, the rust-resistant properties of VG-10, or the beautiful Damascus finish, there's a Bunka knife for everyone.

Here’s a quick recap:

• Best overall: Bunka Blue Steel #1 Kurouchi 190mm – unmatched sharpness and traditional feel
• Best for beginners: Bunka VG-10 Damascus 170mm – low-maintenance and kitchen-ready
• Most elegant: Bunka Silver Steel #3 Damascus 170mm – beauty meets functionality
• Best edge retention: Bunka SLD Wave Damascus 170mm – great balance of hardness and care
• Best compact pick: Bunka SKD11 Nashiji 165mm – rugged, short, and sharp