ZAKU® Knives 2026 Made in Japan.

Bunka All-purpose Knife 80-180mm

A bunka is a santoku with an angled tip. You get the same tall blade for push cuts, plus a sharp point for scoring, trimming and fine work. Ours run from 80 to 180mm.

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About Bunka

Most of our bunkas are Blue Steel #2 with a kurouchi finish. Blue Steel #2 is carbon steel, so wash and dry it after every use. Ginsan bunkas are the stainless option for easier care.

Handles come in stabilized wood, ebony, teak and buffalo horn. Every knife is made in Japan.

All-purpose like a santoku, with a sharper tip.
Angled k-tip for detail work; flat edge for push cuts.

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All-purpose Home Knife

150-180mm

Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg

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120-150mm

Perfect companion knife; extremely maneuverable. Mini chef knife profile.

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Japanese Chef’s knife

180-220mm

Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts

Nakiri

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Vegetable Knife

165-180mm

Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.

Sujihiki

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230-300mm

Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.

Deba

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Fish Butchery Knife

165-210mm

Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.

Yanagiba

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Sushi/Sashimi Knife

240-300mm

Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.