Hezhen PM8B Retro Series Bunka Knife 215 mm (8.5”) – Aogami No 2, Damascus

The Hezhen Retro Series Bunka Knife 215mm (8.5") is a versatile prep knife designed for everyday kitchen work - slicing, chopping vegetables, and clean portioning, with added control from its pointed bunka tip. It’s a strong choice when you want a Japanese-inspired profile that feels precise on the board but still has enough length for efficient daily prep.

A bunka is built for precision: the pointed tip is useful for detail tasks like trimming, scoring, and fine cuts, while the main edge handles fast board work. Use it for vegetables, fruit, and boneless proteins. It is not intended for bones, frozen foods, hard shells, or twisting and prying in cuts.

At the edge, this knife uses Japanese Blue Steel No. 2 carbon steel (often written as Aogami No. 2, Aogami #2, or Blue Steel #2), hardened to 62 - 64 HRC. In real use, Aogami #2 is valued for taking a very sharp, refined edge and having a friendly sharpening feel, so it’s straightforward to keep performing with regular stone maintenance. As a carbon core, it will naturally darken and develop patina over time - this is normal and part of the steel’s character.

The blade is made as a 49-layer Damascus composite structure, shown as 24 layers of SUS420J2 steel on each side with the Blue #2 core forming the cutting edge. The Damascus pattern adds a distinctive layered look, while cutting performance comes from the Aogami No. 2 edge. The cutting edge angle is listed at 15±1° per side, and blade thickness is about 2.0mm (0.08in) for controlled, precise prep.

For comfort in longer sessions, the heel and spine area are finished with rounded details to reduce pressure and accidental finger contact during use. The traditional octagonal handle uses figured sycamore wood with a buffalo horn ferrule, giving a secure, classic grip that indexes naturally in hand.

Product information shown includes 368mm overall length, 215mm blade length, 138mm handle length, and a net weight of 142g - a balanced, agile setup for everyday prep.

Care of the knife:

Hand wash only. Rinse and wipe clean promptly after use, then dry thoroughly before storing. Do not soak and never put the knife in the dishwasher.

Because the cutting edge is carbon steel (Blue Steel No. 2 / Aogami #2), wipe the blade during prep and dry it fully after washing, especially after acidic ingredients. Patina and darkening are normal; avoid leaving the knife wet to reduce spotting.

Use a wood or soft plastic cutting board. Avoid twisting, prying, and contact with bones, frozen foods, pits, or hard shells to help prevent edge damage. Store in a block, on a magnetic rack, or with an edge guard to protect the edge.