BUNKA knife is a Japanese general purpose knife, it is used for chopping, dicing and slicing meat, fruits and vegetables. The knife is designed to be well balanced and is a perfect knife for using at home, just like a SANTOKU knife. Katsushige Anryu is a forth generation blacksmith from the Echizen, Fukui prefecture in Japan, famous for producing high quality blades. His desire is to promote the efficacy of hand-forged, rather than factory-produced knives. Kataba fully recognise the truth in what Katsushige professes, for this reason we highly recommend his knives. The blade is composed of Shirogami 2. Shirogami is the purest traditional cutlery steel used in Japan and capable of extreme sharpness whilst having good edge retention. This kind of rustic carbon steel knife is a joy to sharpen using waterstones but does require careful maintenance as it is a reactive metal so the knife must be regularly wiped and dried during used and should be oiled before being stored.