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Bunka Dōtō


  • Image of Bunka Dōtō
  • Image of Bunka Dōtō
  • Image of Bunka Dōtō
  • Image of Bunka Dōtō

This Bunka is much like a santoku with less curvature for precision cutting. The edge length is slightly shorter than gyuto making this very light and still could replace your chefs knife alone by its performance.
The handle is made for hardened epoxied cloth which is even harder than wood.

Aided by a technical S grind, this gyuto helps in food release and ease of cutting.

No knife is the same as they are intended to be unique to their

- Steel Type: Aurora Mai 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 6.5” long x 2.2” wide
- Grind Type: Convex and Compound
- Handle : Blue Crazy Fiber, Copper Bolster

High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.