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DAIKI Bunka 8"

DAIKI Bunka 8"

by Kansai Knives
Sold out
$394.99 - $394.99
$394.99
$418.99
$418.99 - $418.99
$418.99
Availability:

The Daiki 8" Bunka Knife brings together Japanese tradition and modern innovation, making it one of the most versatile and stylish blades in any kitchen. Forged from ZDP189 composite steel with an extraordinary 65–67 HRC hardness, this knife is celebrated for its extreme sharpness, unmatched edge retention, and superior corrosion resistance. Enhanced through vacuum heat treatment and deep freeze hardening, it delivers resilience and long-lasting performance even in the most demanding culinary environments.

The Bunka’s distinctive angular tip allows for fine detail work such as precision cuts and scoring, while its broad blade excels at slicing, chopping, and scooping ingredients with ease. It is the perfect blend of functionality and artistry, tailored for chefs who demand a single knife capable of handling diverse kitchen tasks.

C 3.00 % | Cr 20.00 %

The Daiki Series represents the pinnacle of Kansai Knives’ craftsmanship, combining ZDP189 composite steel with a hardness of 65–67 HRC, advanced vacuum heat treatment with deep freeze processing, and a refined Japanese Wa-style handle crafted from desert ironwood and accented with white buffalo horn. Every detail speaks of rarity and precision: from the ultra-thin blade geometry designed for flawless cutting to the natural elegance of its materials. With unmatched edge retention, strength, and artistry, the Daiki Series is not just a knife—it is a collector’s piece, made for chefs and enthusiasts who demand the absolute best.

80

%

Chefs say it’s one of the best knives they’ve ever used in their lifetime.

85

%

Chefs love the balance, the feel of the Wa-handle, and the confidence it brings to every cut.

85

%

Professionals see it as a lifetime investment—combining rare materials with elite performance.

What makes it special?

Blade Material

Handle Material

Balance

Craftsmanship

What makes it special?

Blade Material

Forged from over 67 layers of VG10 Damascus steel, each Daiki blade offers a perfect balance of razor-sharp precision and long-lasting durability. The unique Damascus pattern makes every knife one-of-a-kind, embodying both functional excellence and artistic beauty.

Blade Material

Forged from over 67 layers of VG10 Damascus steel, each Daiki blade offers a perfect balance of razor-sharp precision and long-lasting durability. The unique Damascus pattern makes every knife one-of-a-kind, embodying both functional excellence and artistic beauty.

What makes it special?

Handle Material

A traditional Wa-style handle crafted from rare desert ironwood, accented with white buffalo horn. Each handle is hand-shaped and polished, offering both ergonomic comfort and a strikingly elegant aesthetic.

Handle Material

A traditional Wa-style handle crafted from rare desert ironwood, accented with white buffalo horn. Each handle is hand-shaped and polished, offering both ergonomic comfort and a strikingly elegant aesthetic.

What makes it special?

Balance

Designed for effortless control, the Daiki knives achieve an ideal center of balance between blade and handle. This harmony ensures smoother cuts, reduced fatigue, and a natural extension of the chef’s hand.

Balance

Designed for effortless control, the Daiki knives achieve an ideal center of balance between blade and handle. This harmony ensures smoother cuts, reduced fatigue, and a natural extension of the chef’s hand.

What makes it special?

Craftsmanship

Every knife is individually hand-forged, vacuum heat treated, and deep freeze processed. The meticulous finishing and layered Damascus cladding make each Daiki blade not only a high-performance tool, but also a work of art.

Craftsmanship

Every knife is individually hand-forged, vacuum heat treated, and deep freeze processed. The meticulous finishing and layered Damascus cladding make each Daiki blade not only a high-performance tool, but also a work of art.

Antonio R.

Verified buyer

I’ve worked with high-end knives my entire career, but the Daiki Gyuto stands above the rest. The ZDP189 core keeps its edge through weeks of service without a single touch-up. This is the kind of steel you trust when the line gets slammed.

Yumi T.

Verified buyer

"The balance is unreal. It feels like the knife disappears in my hand—just pure control. Chiffonades, juliennes, fine brunoise—everything comes out cleaner and faster. It’s like an extension of my hand."

Marco B

Verified buyer

"Vegetable prep is usually a grind, but the Daiki Nakiri turns it into playtime. Cuts are so smooth they feel almost weightless. It’s sharp enough to shave the skin off a tomato without effort—no joke."

Laura B

Verified buyer

"The craftsmanship is obvious the second you hold it. Desert ironwood with buffalo horn? That’s not just a handle, that’s luxury in the kitchen. Clients notice, cooks notice, everyone notices."

Daniel C

Verified buyer

"It’s not just sharp—it stays sharp. Most knives are race cars; the Daiki is a Formula One machine. Sleek, technical, unforgivingly precise. I tell my staff: respect it, because it will outwork you."

Sarah M

Verified buyer

"This knife is a beast in service. It slices proteins like butter and has zero drag on delicate cuts. Honestly, it’s the best knife I’ve touched in my career—and I’ve burned through plenty of steel."

Hiroshi Y

Verified buyer

"I’ve sharpened hundreds of blades in my career, but this one barely needs the stone. After a month of twelve-hour shifts, it still shaves hair. ZDP189 is a monster steel, and Daiki proves it."

Antonio R.

Verified buyer

I’ve worked with high-end knives my entire career, but the Daiki Gyuto stands above the rest. The ZDP189 core keeps its edge through weeks of service without a single touch-up. This is the kind of steel you trust when the line gets slammed.

Yumi T.

Verified buyer

"The balance is unreal. It feels like the knife disappears in my hand—just pure control. Chiffonades, juliennes, fine brunoise—everything comes out cleaner and faster. It’s like an extension of my hand."

Marco B

Verified buyer

"Vegetable prep is usually a grind, but the Daiki Nakiri turns it into playtime. Cuts are so smooth they feel almost weightless. It’s sharp enough to shave the skin off a tomato without effort—no joke."

Laura B

Verified buyer

"The craftsmanship is obvious the second you hold it. Desert ironwood with buffalo horn? That’s not just a handle, that’s luxury in the kitchen. Clients notice, cooks notice, everyone notices."

Daniel C

Verified buyer

"It’s not just sharp—it stays sharp. Most knives are race cars; the Daiki is a Formula One machine. Sleek, technical, unforgivingly precise. I tell my staff: respect it, because it will outwork you."

Sarah M

Verified buyer

"This knife is a beast in service. It slices proteins like butter and has zero drag on delicate cuts. Honestly, it’s the best knife I’ve touched in my career—and I’ve burned through plenty of steel."

Hiroshi Y

Verified buyer

"I’ve sharpened hundreds of blades in my career, but this one barely needs the stone. After a month of twelve-hour shifts, it still shaves hair. ZDP189 is a monster steel, and Daiki proves it."

Emily F

Verified buyer

"Feels like cutting on autopilot. The wa-handle nestles in perfectly, no slipping, no strain. I could dice onions for hours and not feel the usual fatigue. Absolute game-changer."

Rafael D

Verified buyer

"Man, this Nakiri is slick. Paper-thin slices on cucumbers, no drag at all. My prep guys keep stealing it off my station—it’s that fun to use. Total workhorse with a suit-and-tie look."

Jonas K

Verified buyer

"This little blade is a scalpel. Precise, surgical, but still tough. I use it for trimming proteins and garnish work—nothing comes close. It’s the knife you hide from the apprentices."

Bianca M

Verified buyer

"Handles like a Ferrari on the board. Light but powerful, perfectly balanced. You don’t fight with this knife, it just flows with you."

Omar A

Verified buyer

"Edge retention? Insane. I broke down cases of beef, fish, even hard squash without touching the whetstone. Most knives would’ve tapped out halfway. This one’s built different."

Diego H

Verified buyer

"We call it ‘the laser’ in my kitchen. Cuts so clean, herbs don’t bruise. Honestly, it ruins you for other knives. Once you try Daiki, everything else feels like a downgrade."

Sofia R

Verified buyer

"I’ve owned blades from other big brands—you name it. Daiki beats them all. It’s not just hype, it’s engineering and artistry dialed all the way up. Worth every dollar."

Emily F

Verified buyer

"Feels like cutting on autopilot. The wa-handle nestles in perfectly, no slipping, no strain. I could dice onions for hours and not feel the usual fatigue. Absolute game-changer."

Rafael D

Verified buyer

"Man, this Nakiri is slick. Paper-thin slices on cucumbers, no drag at all. My prep guys keep stealing it off my station—it’s that fun to use. Total workhorse with a suit-and-tie look."

Jonas K

Verified buyer

"This little blade is a scalpel. Precise, surgical, but still tough. I use it for trimming proteins and garnish work—nothing comes close. It’s the knife you hide from the apprentices."

Bianca M

Verified buyer

"Handles like a Ferrari on the board. Light but powerful, perfectly balanced. You don’t fight with this knife, it just flows with you."

Omar A

Verified buyer

"Edge retention? Insane. I broke down cases of beef, fish, even hard squash without touching the whetstone. Most knives would’ve tapped out halfway. This one’s built different."

Diego H

Verified buyer

"We call it ‘the laser’ in my kitchen. Cuts so clean, herbs don’t bruise. Honestly, it ruins you for other knives. Once you try Daiki, everything else feels like a downgrade."

Sofia R

Verified buyer

"I’ve owned blades from other big brands—you name it. Daiki beats them all. It’s not just hype, it’s engineering and artistry dialed all the way up. Worth every dollar."

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