Are you always switching between a paring knife for fine cuts and a chef’s knife for chopping?


The 7” Bunka Chef Knife may be your favorite knife ever!

Combining the flat blade of Nakiri and Santoku knives for chopping and the K-tip of the Kiritsuke Gyuto for detailed cuts, our 7” Bunka Chef Knife is an all-around knife for the professional Chef or at-home cook wanting to upgrade their knife and skill.


Handcrafted by our artisan knifemakers, the 7” Bunka Chef Knife features 5 layers of Japanese VG10 high-carbon stainless steel for extra heft when chopping and a durable fine edge tip for precision.


Our 7” Bunka Chef Knife Features:

  • 5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.

  • Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort. 

  • The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers. 

  • High strength polymer binding. 

  • Hand forged, hand polished, hand sharpened. 

  • Kurouchi blacksmith finish

7" Bunka Chef Knife

Add a Saya!
  • Add the Leather Saya for supreme protection!

    Save 25% when you add a saya with your knife purchase! 

  • Choose our Bunka Chef Knife If:

    You want a versatile knife that excels at everything from precise cuts to chopping.
    You prefer a knife with more heft and weight.
    You often find yourself switching between a nakiri knife and a chef’s knife.

  • Knife Specs

    Blade Length: 178mm
    Handle Length: 134mm
    Overall Length: 312mm
    Height(at heel): 49mm
    Thickness(at heel): 2.8mm
    Weight: 155g
    Hardness: 59-62HRC

  • Style and Steel

    Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use. 

    The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!

  • Care Instructions

    Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.

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