Huckberry’s Bunka Knife is hand-forged in Japan and, aside from the traditional Japanese style handle (which is asymmetrical for right-handed use), has most everything in common with any other kitchen knife you might find on the market. The biggest differentiator, however, and, frankly, the reason why you should want this Bunka Knife, is the material that it is made from.
The Bunka Knife is made of ZDP-189 steel. ZDP features high levels of carbon and chromium, making it extremely hard, but also expensive to manufacture. On the hardness scale, ZDP-189 comes in at 65 to 67 HRc (most steel measures 58 to 62 HRc). What does that mean? ZDP-189 can be ground down to a much thinner level than other knives and it needs to be sharpened much less often. It has an unparalleled wear resistance, so it will outlast other knives in the drawer. And because of its extreme hardness, the Bunka Knife is perfect for slicing and even a little dicing—everything you need in a kitchen knife.
Because ZDP-189 is so expensive to manufacture, there are relatively few blacksmiths that work in it. Huckberry works with a Master Japanese Blacksmith to produce the Bunka Knife. Adding to the value of the knife, the smith uses a process called “Kuro-uchi” to create a finish that has a dark patina on the top side of the blade and that shows the impressions from the hand-forging process.