Nigara STRIX Tsuchime Damascus Bunka 180mm with Ebony handle

The Nigara STRIX Tsuchime Damascus Bunka 180mm brings together intricate steelwork, a dark ebony handle and a cutting core developed for demanding kitchen use. Hammered impressions sit above flowing Damascus layers, giving the blade depth and texture while showcasing Nigara’s skill in working with steel.

Made by Nigara Hamono in Hirosaki, Aomori Prefecture, this bunka comes from a forging tradition that stretches back more than 350 years. The workshop combines that heritage with modern materials, and the STRIX range is a compelling example of how Japanese knife making continues to evolve.

The bunka shape offers versatility in a manageable size. Its broad blade suits vegetable preparation, while the angular tip provides control for finely slicing garlic, dicing shallots and detailed trimming. It is equally useful for preparing smaller cuts of boneless meat and fish.

An ebony handle completes the knife with rich, dark grain that complements the patterned steel. The result is a Japanese chef’s knife with a distinctive appearance and a practical role in everyday preparation.

Steel and Construction

The cutting core is SPG STRIX, a powdered stainless steel developed by Takefu Special Steel. This version is listed at approximately 65 HRC, offering high hardness and strong edge retention for precise cutting work.

STRIX was developed to combine high hardness with good sharpenability. Takefu places particular emphasis on making the steel responsive to sharpening despite its hardness, an appealing quality for cooks who maintain their knives on whetstones.

Stainless Damascus cladding surrounds the cutting core. The visible layers create the flowing pattern, while the tsuchime finish adds the hammered texture across the upper blade. These are two distinct features of the knife’s finish.

The blade has a double bevel edge. Its fine cutting geometry rewards a controlled technique, making it well suited to cooks who appreciate precise cuts and consistent edge maintenance.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and ebony handle thoroughly. Although STRIX and the outer cladding are stainless, the knife should not be left wet, soaked or placed in a dishwasher.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through cuts and prying with the tip. Use light, controlled pressure and let the edge do the cutting.

Maintain the edge with a suitable whetstone and protect the blade during storage. Avoid abrasive cleaning pads, which can scratch the decorative finish.

Best for: Vegetable preparation, precise tip work, slicing boneless meat and fish, and cooks looking for Nigara craftsmanship with modern powdered stainless steel.

Kitchen Samurai Ease of Use Rating: Confident Cook. Stainless construction simplifies care, while the high hardness and fine edge benefit from careful handling and controlled cutting technique.

HRC: 65

Made in Japan.

Free shipping on orders over R1,500.