Vintage Micarta & Juma 'Sanbunka'
A new style of knife from me, and one that I have really enjoyed making, this ‘Sanbunka’ is a typical Bunka shape but in a smaller Santoku size, hence the name!
Blade
Stout, thick at the handle but tapering beautifully to a fine tip. The forged finish stainless cladding wraps a super high performance Aogami Super steel core, a steel renowned for its ability to take a razor sharp edge whilst maintaining superb edge retention.
I’ve shaped and polished the bevel entirely on Japanese natural stones, with a beautiful Kasumi finish and a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for a good balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
Handle
I chose a stunning piece of vintage Micarta, cow horn spacer and Juma bolster, in a hybrid ‘Wa’ style (angled top, curved bottom). It’s a handle which you just can’t go wrong with - comfortable and versatile whilst super hard wearing.
Feel
This is a nimble knife at 150mm long, but with ample height of 50mm giving plenty of blade to use against your knuckles for fast guided cutting, and an angled tip for when you want to get super precise.
Put all this together and you have a knife that has been designed and built to be seriously used and enjoyed all day long in the kitchen.
Details
Blade length • 150mm
Overall length • 300mm
Blade width at choil • 3.5mm
Blade width 1” from tip • 1.1mm
Blade height at heel • 50mm
Blade Material • Stainless Clad Aogami Super @ 63HRC
Handle Material • Vintage Micarta, Cow Horn and Juma
Grind • Double, convex
Weight • 162g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life
A new style of knife from me, and one that I have really enjoyed making, this ‘Sanbunka’ is a typical Bunka shape but in a smaller Santoku size, hence the name!
Blade
Stout, thick at the handle but tapering beautifully to a fine tip. The forged finish stainless cladding wraps a super high performance Aogami Super steel core, a steel renowned for its ability to take a razor sharp edge whilst maintaining superb edge retention.
I’ve shaped and polished the bevel entirely on Japanese natural stones, with a beautiful Kasumi finish and a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for a good balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
Handle
I chose a stunning piece of vintage Micarta, cow horn spacer and Juma bolster, in a hybrid ‘Wa’ style (angled top, curved bottom). It’s a handle which you just can’t go wrong with - comfortable and versatile whilst super hard wearing.
Feel
This is a nimble knife at 150mm long, but with ample height of 50mm giving plenty of blade to use against your knuckles for fast guided cutting, and an angled tip for when you want to get super precise.
Put all this together and you have a knife that has been designed and built to be seriously used and enjoyed all day long in the kitchen.
Details
Blade length • 150mm
Overall length • 300mm
Blade width at choil • 3.5mm
Blade width 1” from tip • 1.1mm
Blade height at heel • 50mm
Blade Material • Stainless Clad Aogami Super @ 63HRC
Handle Material • Vintage Micarta, Cow Horn and Juma
Grind • Double, convex
Weight • 162g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life
A new style of knife from me, and one that I have really enjoyed making, this ‘Sanbunka’ is a typical Bunka shape but in a smaller Santoku size, hence the name!
Blade
Stout, thick at the handle but tapering beautifully to a fine tip. The forged finish stainless cladding wraps a super high performance Aogami Super steel core, a steel renowned for its ability to take a razor sharp edge whilst maintaining superb edge retention.
I’ve shaped and polished the bevel entirely on Japanese natural stones, with a beautiful Kasumi finish and a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for a good balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
Handle
I chose a stunning piece of vintage Micarta, cow horn spacer and Juma bolster, in a hybrid ‘Wa’ style (angled top, curved bottom). It’s a handle which you just can’t go wrong with - comfortable and versatile whilst super hard wearing.
Feel
This is a nimble knife at 150mm long, but with ample height of 50mm giving plenty of blade to use against your knuckles for fast guided cutting, and an angled tip for when you want to get super precise.
Put all this together and you have a knife that has been designed and built to be seriously used and enjoyed all day long in the kitchen.
Details
Blade length • 150mm
Overall length • 300mm
Blade width at choil • 3.5mm
Blade width 1” from tip • 1.1mm
Blade height at heel • 50mm
Blade Material • Stainless Clad Aogami Super @ 63HRC
Handle Material • Vintage Micarta, Cow Horn and Juma
Grind • Double, convex
Weight • 162g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life