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Bunka Bocho 162mm, Damascus San-Mai #399501b

Bunka Bocho 162mm, Damascus San-Mai #399501b

$650.00 USD
$650.00 USD
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Materials

Blade: San-Mai Damascus with O1 High-Carbon Steel core.
Handle: Chinaberry wood. Black composite bolster with turquoise spacer.
Say: Oak wood with pin.

dimensions

​Overall Length: 330mm
​Blade Length: 162mm
​Handle Length:145mm
​Weight: 160g (with say 216g)


​A hand-forged Bunka Bocho designed for agile, multi-purpose kitchen work. Built around a 162mm cutting edge, this blade features a classic k-tip that provides pinpoint accuracy for scoring and detailed trimming, balanced by a flat belly optimized for clean push-cuts across the cutting board.
​The blade features a hand-forged San-Mai construction combining a high-carbon core steel clad in high-contrast carbon Damascus. Heat-treated and tempered to deliver exceptional edge retention and an ultra-thin geometry behind the bevel, it moves through produce, herbs, and boneless proteins with zero drag. The blade is hand polished on Japanese natural whetstones, and fitted with a custom octagonal wa-handle made from natural hardwood. This is offset by a dark collar and an accenting, veined turquoise composite spacer, delivering a natural balance right at the pinch grip.
​This piece comes complete with a custom-carved wooden saya fitted precisely to the blade geometry and secured with a traditional wooden retaining pin for safe bench storage and transport. 

care instructions

1. Everyday Use & Cutting Etiquette
Cutting Surfaces: Always use end-grain wood, edge-grain hardwood, or soft rubber/synthetic cutting boards. Never cut on glass, ceramic, marble, granite, or stainless steel worktops.
Intended Use: High-performance culinary blades feature acute, precise bevels designed for clean slicing. Avoid using chef and utility knives to chop through frozen items, dense bone, or thick woody shells.
Technique: Avoid twisting, scraping, or prying with the apex on the cutting surface. Scrape food off the board using the spine of the blade, never the sharpened edge.
2. Washing, Drying & Patina Development
Hand Wash Only: Never place your knife in a dishwasher. Harsh alkaline detergents, extreme heat cycles, and rattling against other silverware will dull the edge, strip handle finishes, and corrode high-carbon steel.
Immediate Cleaning: Clean immediately after use with warm water, a mild dish soap, and a soft sponge. Avoid abrasive scouring pads or steel wool on etched or polished blade faces.
Dry Thoroughly: Hand dry the entire blade and handle immediately with a clean, dry towel. Never leave the knife sitting in a wet sink or drying rack.
Understanding Patina: High-carbon cores and unclad high-carbon steels will naturally react with acidic foods (citrus, onions, tomatoes, proteins). This develops a protective, gray-blue oxidation layer called a patina, which adds character and guards against red rust.
3. Oiling, Handle Care & Storage
Blade Corrosion Protection: If storing the knife for an extended period or living in a humid environment, apply a drop of food-safe mineral oil or 100% pure camellia oil across the entire blade surface, wiping off any excess with a soft cloth.
Handle Nourishment: Natural hardwood handles benefit from an occasional rub-down with mineral oil, beeswax, or cutting board butter to preserve moisture and prevent drying or shrinkage.
Storage Options: Store your dry knife on a wooden magnetic strip, inside an individual wooden saya (sheath), or in a felt-lined knife roll/block. Avoid loose drawer storage where edges contact other metallic utensils.
4. Sharpening & Edge Maintenance
Touch-Ups: Maintain edge alignment between sharpening sessions using a medium-fine whetstone.
Resharpening: Sharpen on quality waterstones or fine Japanese natural whetstones (JNATs) to maintain blade geometry and preserve thin core steel life. See our

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