Aogami Bunka Keyaki Knife
Original price was: $145.00.$95.00Current price is: $95.00.
Sale
- Ships free USA in 2–3 days
- 30-day returns
Details:
Made in Japan with Aogami #2 steel, the Bunka Keyaki Knife pairs precision and control with a beautifully crafted Zelkova wood handle. Sharp, balanced, and built for real-world performance — without the premium price tag.
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About brand
Yoshida Hamono
Yoshida Hamono is a heritage Japanese knifemaker rooted in the traditional bladesmithing of Kyushu. For generations, their skilled artisans have handcrafted knives using premium steels like Aogami #2, celebrated for razor-sharp precision, long-lasting edge retention, and exceptional durability.
3 year manufacturer warranty
Don’t like it? Ship it back—no guilt trip
Description
Aogami Bunka Keyaki Knife — Japanese Precision, Everyday Power.
Made in Japan with Aogami #2 high-carbon steel (HRC 66–67), the Bunka Keyaki Knife blends sharpness, balance, and control in one versatile kitchen workhorse. The 190mm (7.5”) double-edged blade features a squared reverse tanto tip for fine detail work and powerful push cuts—perfect for slicing meat, vegetables, and herbs with equal precision.
The handle, crafted from Japanese Zelkova (Keyaki) wood, feels warm and natural in hand—lightweight yet strong, complemented by a black pakkawood ferrule for added durability. The result is a knife that looks as refined as it performs.
Crafted using traditional Japanese methods but not hand-forged, this Bunka delivers professional-grade cutting performance without the collector’s markup. It’s the kind of knife that makes you proud to prep, whether you’re searing steak, dicing vegetables, or showing the kids how dinner gets done.
Key Features:
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Aogami #2 Steel Blade (HRC 66–67): Holds a razor-sharp edge with exceptional durability.
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Double-Edged 190mm Blade: Balanced for both power and precision.
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Zelkova (Keyaki) Wood Handle: Lightweight, grippy, and beautifully grained.
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Made in Japan: Crafted for everyday use with traditional skill and modern precision.
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Performance Without the Premium: Authentic Japanese steel without the high-end price tag.
Ideal For: Home chefs, dads who cook, and anyone upgrading from dull supermarket knives.
James R –
Easily the best Japanese kitchen knife I’ve owned. The Aogami Blue Steel edge glides through carrots and beef like air.
Mark T –
Razor-sharp and balanced, though the handle felt a bit smaller for my hands. Still a true Japanese chef knife.
Evan K –
Beautiful Keyaki wood handle and an edge that stays scary-sharp. A must-have Bunka for home chefs.
Olivia S –
Bought this for sushi prep—precision and edge retention are incredible. Authentic Japanese craftsmanship.
Tom L –
Cuts vegetables paper-thin. You can feel the quality of real Aogami #2 steel every time.