Kasumi Japan Bunka Blue Steel Ebony Wood Handle

Meet the Kasumi Japan Bunka Blue Steel Ebony Wood Handle — a handcrafted Japanese essential designed for discerning home cooks who value precision, control, and authentic craftsmanship. Built on a proud bladesmithing heritage, this Bunka blends traditional forging spirit with a clean, purposeful profile that feels as good as it looks.

At its core is a Blue Steel #2 (Aogami #2) carbon steel blade, celebrated for its exceptional sharpness and crisp cutting feel. When properly sharpened, Blue Steel #2 delivers effortless, precise slices and a highly responsive edge, ideal for cooks who love a knife that feels “alive” in hand.

We have carefully selected the beautiful and authentic Ebony wood handle for this knife, not only for its elegant appearance, but for the stable, confident grip it provides in real kitchen use. For us, a truly great handcrafted knife should do more than cut well; it should elevate your everyday cooking experience.

The Bunka’s signature K-tip offers outstanding accuracy for detail work, while the versatile blade profile supports a wide range of everyday techniques. This shape strikes a rare balance: powerful enough for confident chopping, yet refined enough for delicate tip control.

Key Features:

Superior Blue Steel #2 Blade: Experience extreme sharpness and lasting edge retention from premium Japanese carbon steel. Holds a razor-sharp edge for up to 6 months without sharpening.
Ergonomic Ebony Handle: Enjoy a comfortable, secure grip with traditional, moisture-resistant Black Ebony wood.
Versatile K-Tip Design: Master precision tasks, chopping, and slicing with the unique blade shape.
Balanced Performance: Japanese handcrafted for culinary enthusiasts seeking versatility, control, and artistry.

IMPORTANT CARE INSTRUCTIONS FOR BLUE STEEL (High Carbon Steel):

Blue Steel #2 is a high-carbon, reactive steel prized for its cutting performance. Unlike stainless steel, it requires proper care to prevent rust and maintain its integrity:

Hand Wash Only: Always wash your knives by hand with mild soap and warm water immediately after use. Never put them in a dishwasher.
Dry Thoroughly & Immediately: Use a soft, dry cloth to wipe the entire knife (blade and handle) completely dry right after washing. Do not allow it to air dry.
Embrace the Patina: With use, your Blue Steel #2 blade will naturally develop a patina—a dark, mottled coloration. This is a normal and desirable characteristic of high-carbon steel, which helps protect the blade from more aggressive rust. Do not try to scrub it off.
Minimize Contact with Acidic Foods: If cutting highly acidic foods (like lemons, tomatoes, onions), rinse and wipe the blade promptly to prevent rapid discoloration or etching.
Store Properly: Store your knives in a dry place. A wooden knife block, a magnetic strip (ensure it's wood or has a soft covering to prevent scratching), or the original box are good options. Avoid leaving them loose in a drawer.
Oil for Protection (Recommended): For added protection, especially if storing for extended periods or in humid environments, apply a very thin coat of food-grade mineral oil or camellia oil (a traditional Japanese knife oil) to the blade. Wipe off any excess before use.

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