Overview

The Takeshi Saji SRS-13 Tsuchime Bunka pairs an angular Japanese kitchen blade with a contoured ironwood handle. Cross-hammered marks catch the light across the upper blade, while the smooth lower bevel reveals the line between the stainless cladding and cutting core. A polished steel bolster and two handle pins give this complete knife a clean, substantial finish.

Made in Echizen, Japan, it brings Saji's distinctive craftsmanship to everyday chopping, slicing, and detail work. The tall blade offers knuckle clearance on the board, and the angular tip is useful for precise cuts in vegetables and boneless proteins. Its Western handle suits cooks who prefer a shaped grip to a traditional straight wa handle.

SRS-13 is a powdered stainless steel chosen for edge retention and corrosion resistance. Stainless cladding makes routine care straightforward, while the natural ironwood grain gives each handle its own appearance.

Common Questions

What is a bunka knife used for? A bunka is an all-purpose kitchen knife for vegetables, herbs, and boneless meat or fish. Use controlled chopping and slicing strokes, with the pointed tip for finer work.

Is SRS-13 stainless steel? Yes. The SRS-13 core and stainless cladding resist corrosion, but they still need proper care. Hand wash after use, dry promptly, and never leave the knife soaking or put it in a dishwasher.

Does this knife include the ironwood handle? Yes. It comes with its Western ironwood handle installed, with a full tang and polished bolster. Natural grain and color vary, so the handle pictured represents the model rather than every individual knife.

Care and Use

Use a wood or knife-friendly Hasegawa cutting board. Avoid bones, frozen food, hard shells, and twisting the edge inside a cut. Sharpen with suitable whetstones or use a professional sharpening service, and store the blade with its edge protected.

Specifications

Blacksmith: Takeshi Saji

Origin: Echizen, Fukui, Japan

Knife Type: Bunka / all-purpose kitchen knife

Core Steel: SRS-13 powdered stainless steel

Cladding: Stainless steel

Finish: Cross-hammered tsuchime with a smooth lower bevel

Edge: Double bevel

Handle Material: Ironwood, Western style

Construction: Full tang with two handle pins and polished steel bolster

Configuration: Complete knife with handle installed