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Nigara Hamono 180mm Bunka STRIX Ebony Handle

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£379.03
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SPG STRIX is a brand new specialty powdered steel.  It is produced by Takefu Special Steel Company.  The high hardness, along with substantially finer grain structure and carbides, set STRIX apart from more conventional powdered steels on the market.  This paired with advanced forging and heat treating allows for outstanding edge retention without having to sacrifice ease of sharpenability.  

Nigara Hamono is a distinguished Japanese blacksmithing house with a legacy spanning over 350 years. Founded during the early Edo period, the Nigara family began crafting swords for the Tsugaru clan in Hirosaki, Aomori Prefecture. Over eight generations, they have preserved and refined their traditional forging techniques, transitioning from samurai swords to high-performance kitchen knives that are celebrated worldwide.      

Under the leadership of Go Yoshizawa, the eighth-generation blacksmith, Nigara Hamono continues to blend time-honored techniques with modern innovations. This dedication has earned them recognition as one of Japan’s premier knife makers.

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: 180mm
Total Length: 314mm
Edge Length: 168mm
Heel Height: 51mm
Spine Thickness: 1.8mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: STRIX
Steel Hardness (HRC):
Reactive: No
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • 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.

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.

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.

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