Suba Sumi Bunka 175 mm

Sumi Bunka – A Knife With Soul and Craftsmanship Behind It

There is something very special about a good kitchen knife. Not just how it looks – but how it feels when you hold it in your hand. This bunka is a good example of just that.

This knife was forged in Seki, Japan, by Kobayashi-San, a knife maker who has spent a lifetime refining his craft. When the raw blade arrives here in Frederiksberg, my work begins. I thin it out, sharpen it, polish it, and engrave it until it is exactly how I think a knife should be.

Why a Bunka?

The Bunka shape is a personal favorite—not just for me, but among many knife enthusiasts. It has that slightly sharp, pointed tip that makes it great for more precise work: trimming greens, chopping onions ultra-fine, removing tendons, and cutting small cubes, etc.

But at the same time, the 175 mm blade is large enough to handle everything else in the kitchen. A good all-round knife that does most things — and does them well.

What is it made of?

• The blade is made of VG-10 steel — a classic among Japanese knife makers because it retains its sharpness well, is easy to maintain, and can give the knife that fine, mirror-like edge.
• The surface has the classic, incredibly beautiful Damascus pattern, which not only looks good but also gives the knife a little soul. It also has a polished Nashiji finish.
• The handle is made of wenge and rosewood. It is comfortable to hold and really beautiful to look at.

A knife you will use — and use again

I have had a bunch of them on my cutting board, both as a chef at Geranium and at home in my own kitchen. It is a knife that quickly becomes a permanent fixture because it can do most things — and because it is just nice to work with.

How to Keep It Sharp

A little love will keep it sharp for many years:

• Wash it by hand, not in the dishwasher.
• Avoid cutting bones or frozen items.
• Store it wisely — on a knife magnet or in a sheath.

If you are looking for a knife that combines good craftsmanship, beautiful design, and years of enjoyment, then I think you will be happy with this Bunka.

Do you have questions or are you unsure which knife is right for you? Feel free to write to me—I am happy to help.