Hatsukokoro Ryuhyo Rainbow Damascus Bunka 170mm

The Hatsukokoro Ryuhyo Rainbow Damascus Bunka 170mm is a Japanese chef’s knife for cooks who prefer a shorter blade with a precise tip. From dicing onions and slicing vegetables to preparing boneless meat and fish, it offers versatility in a compact size.

The bunka is an all purpose kitchen knife, recognisable by its angular, pointed tip. Its relatively flat cutting edge suits push cutting and chopping, while the fine tip is useful for detailed work such as slicing garlic, shallots and smaller ingredients.

At 170mm, this bunka is a practical alternative to a longer gyuto, particularly when working with limited board space or preparing smaller portions. The Ryuhyo’s thin cutting profile rewards a controlled cutting technique, making it well suited to cooks who value precision.

Steel and Construction

The blade features an SG2 powdered stainless steel core with stainless Damascus cladding. Developed by Takefu Special Steel in Japan, SG2 combines wear resistance with corrosion resistance, making it a useful choice for a chef’s knife used regularly.

Powder metallurgy produces a fine, uniform steel structure. SG2 can take a fine cutting edge and offers strong edge retention, helping the knife maintain its cutting performance through repeated preparation.

The rainbow colour is created through electroplating over the Damascus surface. This gives the layered pattern its colourful appearance, complementing the knife’s fine geometry and SG2 cutting core.

A Wenge handle with a buffalo horn collar completes the knife. The dark wood provides a restrained contrast to the rainbow blade, with natural variation in the grain.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not put the knife in the dishwasher or leave it soaking. Stainless steel still needs proper care to prevent corrosion.

The rainbow finish is a surface treatment and can gradually wear with use. Avoid abrasive pads, scouring powders and metal polish to help preserve its appearance. Thinning or polishing the blade face can remove the coloured finish.

Use a wooden cutting board and avoid bones, frozen food and other very hard ingredients. Take particular care with the fine tip: do not use it for prying or twist it while it is in the food. A controlled push cutting motion suits the bunka’s profile.

Maintain the edge with a suitable whetstone, taking care not to scratch the blade face.

Best for: Vegetables, herbs, boneless meat, fish and precise everyday preparation.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A compact stainless chef’s knife for cooks comfortable with careful cutting technique and basic Japanese knife care.

HRC: 63/64

Made in Japan.

Free shipping on orders over R1,500.