Xinzuo PM8M Zhen Series Bunka Knife 214 mm (8.4”) – Aogami No 2, 3-Layer

The XINZUO Zhen Series Bunka Knife 214mm (8.43") is a versatile prep knife designed for everyday kitchen work – slicing, chopping vegetables, and dicing fruits, with extra control from its pointed bunka tip. It’s a great choice when you want the agility of a Japanese-inspired profile with the comfort of a full-size, all-round blade.

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/prying in cuts.

The core steel is Japanese Aogami No. 2 carbon steel (also called Aogami #2 or Blue Steel #2), hardened to 62-64 HRC. In real use, Aogami #2 is appreciated because it takes a very sharp, refined edge and has a friendly sharpening feel, so it’s easier to keep a keen edge than many high-alloy stainless steels. As a carbon core, it benefits from simple wipe-and-dry habits, especially after acidic ingredients.

This knife uses a 3-layer composite structure with SUS410 stainless steel on the outside and the Blue #2 carbon core at the cutting edge. The stainless cladding supports the edge and improves day-to-day ease of care, while the core delivers the cutting performance. The edge angle is listed as 15±1° per side, and blade thickness is about 2.0mm (0.08in) for controlled, precise prep.

For comfort in longer sessions, the blade root and back are finished with rounded corners to reduce pressure and accidental finger contact during use. The hand-brushed blade surface keeps the look clean and refined on the board.

The octagonal handle is made from maple wood with white buffalo horn accents, offering a traditional Japanese-style grip that indexes naturally in hand. Listed dimensions include 360mm (14.17in) overall length, 21.4cm (8.43in) blade length, 138mm (5.43in) handle length, and a net weight of 144g.

Knife Care:

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, wipe the blade during prep (especially after citrus, onions, or tomatoes) and dry it fully after washing. A natural patina can develop over time, which is normal for carbon steel.

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.