Bunmei Japanese traditional kitchen knives are made by Yoshikin in Japan, the makers of renowned GLOBAL knives. Each knife is handmade using high carbon Molybdenum/Vanadium Stainless Steel giving the knife excellent edge retention. At first glance, these knives radiate a typical Japanese vibe with its slip-resistant wooden handle and black collar. The Bunmei range includes both traditional Japanese blades that are ground on one side of the blade only, as well as a selection of the best selling Western-style blades that we all know and love. Bunmei knives are more blade heavy with no bolster and only a partial tang. This is typical of all traditional Japanese knives.
Bunmei Deba Knife 19.5cm
The Bunmei 19.5cm Deba Knife is a pointed-blade Japanese kitchen knife used mainly for cutting fish, and also for cutting meat and poultry
Bunmei Oroshi Knife 24cm
The Bunmei 24cm Oroshi Knife is a Japanese all-purpose cooking knife but used particularly for fish.
Bunmei Paring Knife 9cm
This Bunmei Paring knife features a double bevel, blending a western cultured blade with a traditional Japanese handle.
Bunmei Santoku Knife 18cm
The Bunmei 18cm Santoku Knife can be used for a wide range of purposes – chopping, slicing and dicing, including usage for meat, vegetables and fish
Bunmei Usuba Chopper 18cm
The Bunmei 18cm Usuba Chopper is a traditional Japanese vegetable knife with a single bevel that is incredibly sharp and favoured for precise vegetable work
Bunmei Utility Knife 15cm
The Bunmei 15cm Utility Knife is ideal for small cutting, dicing and slicing jobs. Its narrow blade makes it suitable for filleting too.
Bunmei Yanagi Sashimi Knife 27cm
The Bunmei 21cm Yanagi Sashimi Knife is typically used in a long drawing motion to cut precise slices of sushi, sashimi and crudo.