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Home | Kitchen Knives | Hitohira Imojiya TH 180mm Bunka Stainless Pakka

Hitohira Imojiya TH 180mm Bunka Stainless Pakka

$105.00
$105.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Hitohira Imojiya TH stainless series have a monosteel stainless blade and a grey and black pakka wood handle.

This series comes with a 80/20 right hand edge on the blade, this series of knives have a 50/50 symmetrical convex grind on the faces and a 80/20 right hand biased ground edge. 

This affordable series is made with DSR-1K6 stainless steel which is ground fairly thin giving it a smooth cutting feel, it is easy to sharpen and holds an edge decently well but not a super long time. Being of somewhat moderate hardness and carbon content with good stainless properties it is easy to look after and for a Japanese knife does not need to be babied too much but the standard care and use recommendations for Japanese stainless knives apply. 

 



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Bunka

A bunka is a Japanese multipurpose kitchen knife known for its angular kiritsuke-style tip. Its flat edge profile excels at push-cutting and chopping, while the sharp, pointed tip provides precision for detail work and piercing tasks. Versatile and agile, the bunka covers everyday prep from vegetables to proteins with a bit more tip control than a standard santoku.

Listed Length: 180mm
Total Length: 328mm
Edge Length: 182mm
Heel Height: 47mm
Spine Thickness: 1.6mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: DSR-1K6
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Pakka

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00





About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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