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Home | Japanese Kitchen Knives | Trade In Nigara Hamono 170mm Bunka VG10 Tscuchime W/ Saya

Trade In Nigara Hamono 170mm Bunka VG10 Tscuchime W/ Saya

$227.13
$227.13
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in bunka in excellent condition without original packaging but with saya. This stainless steel knife shows virtually no signs of use, though there does appear to be a small blemish near the edge in the center of the knife. This should have no impact on the performance of the knife now or long term. Comes with fresh edge.



About This Knife

General Purpose

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.

Wide Kireba Bevel

Smooth, robust 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: 170mm
Total Length: 317mm
Edge Length: 170mm
Heel Height: 46mm
Spine Thickness: 2.15mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: VG10
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Dyed Wood

  • 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

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

$53.26
$53.26
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$115.92
$115.92
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$128.45
$128.45
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$90.85
$90.85
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$97.12
$97.12
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$62.66
$62.66



VG10

Carbon (C): 0.95–1.05% | Chromium (Cr): 14.5–15.5% | Molybdenum (Mo): 0.9–1.2% | Vanadium (V): 0.1–0.3% | Cobalt (Co): 1.3–1.5%

VG‑10 is a cobalt‑bearing stainless famed for combining hardness (~60–62 HRC), corrosion resistance, and fine sharpening response. It takes a very refined edge and holds it well; micro‑chipping can occur on thin edges but is manageable with sound geometry.



About Nigara Hamono

Hirosaki City, Aomori, Japan

Based in Hirosaki, Aomori, Nigara Hamono traces its roots to the Edo period, forging swords for the Tsugaru clan over 350 years ago. Now led by Go Yoshizawa, the 8th generation, the workshop produces stunning Damascus and san-mai blades blending heritage with innovation. Known for their Anmon and Tsuchime patterns, Nigara knives pair refined steelwork with high-performance grinds. Go’s leadership has brought renewed attention to Nigara’s artistry, marrying old techniques with modern steels. Each knife reflects centuries of craft, regional identity, and a maker’s evolving vision—functional tools with deep aesthetic appeal.

See All Nigara Hamono