Hayabusa Bunka Ginsanko 170mm (6.7″)

The Hayabusa Bunka Ginsanko 170mm is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. Its distinct feature lies in its unique bunka shape, which includes a sharp and pointed K-tip. This unique design allows for enhanced precision and control during various cutting tasks. The thin and precise blade, suitable for professional and domestic use, is made of Ginsanko steel (Silver Steel III) with a hardness of around 63 HRC. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time. The Hayabusa Bunka Ginsanko 170mm is the perfect choice for those seeking a reliable and low-maintenance kitchen knife with a distinctive cutting edge.

Fun fact: Hayabusa bunka shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km/h, but chopping with it will feel just as fast.

BLADE SHAPE:
This knife boasts a unique bunka shape, featuring a flat profile, a subtly curved edge, and a sharp and pointed K-tip. With its 170mm length, it strikes the perfect balance between maneuverability and versatility.

The Bunka Knife is a reliable companion for a wide range of cutting tasks. Its flat profile allows for efficient chopping and slicing, while the curved edge enables smooth rocking motions for precise mincing and dicing. The sharp and pointed K-tip enhances control, making it perfect for intricate tasks.

The 170mm Bunka Knife is a must-have tool for any kitchen enthusiast. Whether you’re slicing vegetables, dicing meats, or working with delicate ingredients, this knife offers the ideal balance of control, sharpness, and durability.

STEEL:
Hitachi’s Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. 

LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

BLADE FINISH:
The minimalistic-looking, highly polished (also called migaki finish – see article Blade Construction: Blade Finish for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. 

HANDLE:
The Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance.