The Banno Bunka is the most commonly used knife in Asian cuisine. Known as the "Woman's Knife" because of its symbolic place among the home kitchen. Its very similar to the Kiritsuke in performance. In Japanese cutlery culture the kiritsuke's use is limited to only the head chef or head of the household. So while they may have different names, the two blade styles are very similar. An all purpose knife designed to handle everything from protein to vegetables. This is the personal favorite, Japanese style blade, of Jonathan, here at DHF. 

AEB-L HC stainless steel allows DHF to design the blade with both high Rockwell hardness abilities and corrosion resistance. This gives the user high performance without the additional maintenance required from pure carbon steel. AEB-L is arguably the nicest culinary stainless steel available today.  At 61 HRC this steel has both edge retention and sharpenablity. We feel that it is important to consider not only 'Out of the box' performance but also the users ability to maintain what is nothing less than a lifetime culinary tool. 

High Performance Cutlery, High Rockwell hardness - NO MAINTENANCE!

Specs:

Blade Length - 8.5"

Edge length - 8"

Blade Height at heel - 2.125"

Handle length-5"

Overall length - 13.25"

Blade angle - 16 degrees

Blade Geometry - 3 mm spine at heel - Flat Zero Grind- distal taper. (These are hypodermic needles!)

Steel Type - AISI AEB-L HCS at 61 HRC . Professionally heat treated and cryod between temper cycles for maximum grain refinement and edge retention.

All handle materials have the possibility of inclusions and checks, especially the exotic burls. DHF completely stabilizes all of these woods and fills inclusions permanently. We want you to enjoy the unique beauty of the materials with zero concern for durability. If you should ever have a problem with a handle or blade, let us know and we will make sure you’re taken care of

International Shipping - no problem, just select international shipping at checkout.  Flat Rate assigned at checkout. 

Hand size Chart:

If you’re new to Eastern cutlery, we recommend one of our hybrid handles like the western Wa. These combine a traditional pinch point, eastern top-lines, with a comfortable western underbelly. If your looking for a lighter grip or faster feel, we’d suggest you go with one of our modified Wa styles or “Shorty” styles. These are designed to be acute and quick in feel. The “Shorty” styles allow extremely fast, repetitive push cuts by removing the longer counterbalance from the rear of the handle. For those who may find holding handles difficult, for reasons like arthritis, DHF suggest going up a handle size from the listed chart reference below,

If you have any questions or would like additional photos please don’t hesitate to contact us

Palm width is taken across widest section / hand length is taken from middle finger tip straight down center hand to start of wrist

Small - Palm width 2.5”-3.5” / hand length - 5.5”-6.5”

Medium - Palm width 3.5” - 4” / hand length - 6.5”- 7”

Large - Palm width 4.5”- 5” / hand length - 7”- 8”