FREE HAND SHARPENING SERVICE, PLEASE READ FOR DETAILS! 5% DISCOUNT/REFUND ON PURCHASE OF MULTIPLE KNIVES/STONES!

Ittetsu knives are a new line of knives made in Echizen, Japan, one of the most important and well know cutlery centers in the world.  Some of the best blacksmiths and knifemakers in the region are responsible for making these knives, with fit, finish, and materials being superb.  The prices as of now are absolutely rock bottom for the quality, but they will likely go up as the brand is picking up popularity.  As far as I know, I'm one of the first U.S. retailers to offer these.

For sale here is an Ittetsu 200mm Kurouchi Bunka.  The Bunka is a general purpose kitchen blade much like the Santoku, Gyuto, or the Western Chef's knife.  The Bunka shape, especially from Echizen, generally has a sheepsfoot (or K-point, and various other names) point, which along with the relatively flat belly and tall blade, makes this knife superb for all types of cutting tasks.

The Ittetsu 200mm Kurouchi Bunka is very well made, and I can confidently say that there is very little on the market that can compete in price/quality ratio.  These knives are masterfully forged and ground.  They are close to being lasers, and are absolutely razor thin behind the edge.  The Shirogami No. 2 core will take the most wicked edge that's possible to put on metal, and hold it for long periods of time.

Please note that Ittetsu arrive with the blades covered with protective oil, which I don't wipe before taking pictures.

Specifications/Information:
  • Maker - Ittetsu
  • Shape - Bunka, general purpose kitchen knife
  • Weight - 5.0oz
  • Overall length - 13.7 inches
  • Blade length - 200mm (7.9 inches)
  • Blade height - 1.95 inches
  • Blade material - Shirogami (White) No. 2 inner core, clad with soft iron
  • Blade hardness - 62-63HRC
  • Edge geometry - Double bevel
  • Spine thickness - About 2.2mm at heel, tapers to about 1.7mm by midway
  • Finish - Kurouchi (rustic), with unground sections of the knife left with marks and coloration from the forging, hardening, and tampering process. Kasumi edges
  • Handle shape - Traditional Japanese, octagonal
  • Handle material - Walnut, Pakka ferrule

Ittetsu knives are fairly sharp out of the box, but upon request, I can touch up the edge before shipping out (please contact me).  The buyer will have the option to have the knife sharpened for free twice.

Since these knives are made from reactive high carbon steel and iron, it is very important to keep them dry and well maintained. While in use, please wipe the knife dry, if it needs setting aside for any period of time. After use, wash by hand with soap and warm water, without any abrasive sponges, and dry quickly. If extended storage is required, apply a food safe oil to the blade before storing. After a period of use, the knife will develop a patina, making it somewhat more stain and rust resistant.

Please do not put this knife in a dishwasher, as this will quickly rust the knife and damage the handle. Also do not cut frozen foods, bone, or other hard material.

Most Japanese hand finished knives may have some minor scratches, dings, or imperfection on the blade or handle. This is normal and not out of the ordinary.

The knife in the pictures is the exact knife the buyer will receive. I will package the knife to the best of my abilities, and ship it out within 1-2 days after payment is received. There will be a 5% discount/refund if multiple items are purchased for shipping in the same package.

Please do not hesitate to contact me with inquiries!