Suncraft Kouhei-Shinmatsu ZDP-189 Bunka Silver Kitchen Knife, 200 mm

Bunka ZDP-189 Japanese Kitchen Knife – Suncraft Kouhei-Shinmatsu 200 mm

Suncraft is a cutlery manufacturer with decades of tradition in the production of Japanese kitchen knives. The Kouhei-Shinmatsu Bunka Silver 200 mm model is the result of accumulated experience and artisanal craftsmanship passed down from generation to generation.

The blade is adorned with fine traces of the forging process—the so-called "tsuchime" finish—which gives each piece its distinctive look and authenticity.

Blade shape – universal Bunka

The Bunka-style knife is widely used in Japanese cuisine. The blade is wide and flat near the handle, with a slightly curved belly, making it suitable for both long and short cuts.

The back of the blade slopes sharply toward the so-called K-Tip—an inverted tanto tip that ensures precision during more delicate work. The knife is suitable for:

• cutting vegetables
• meat processing
• filleting fish
• precise cuts in hard-to-reach places

ZDP-189 Steel – Hardness and Long-Lasting Sharpness

ZDP-189 is a powder-metalled steel containing approximately 3% carbon and 20% chromium. Its hardness reaches 65–67 HRC on the Rockwell scale, making it one of the hardest steels used in kitchen knife making.

Thanks to its high chromium content, the steel is highly resistant to corrosion. Because of its complex composition, it can be worked only by the most experienced blacksmiths.

San Mai Laminating

The blade uses the San Mai technique—three layers of steel. The hard ZDP-189 core is surrounded by two softer layers, which provide flexibility and reduce the risk of breakage under stress.

Rosewood Handle—Ergonomics and Style

The traditional Japanese handle (Wa) is made of rosewood with a black pakka wood inlay. Its octagonal shape provides a secure grip and is comfortable for both right- and left-handed users.

Knife Specifications

Tips for Caring for a Japanese Kitchen Knife

To maintain the knife's sharpness and long-lasting performance, follow these recommendations:

• Use a wooden, plastic, or rubber cutting board.
• Wash and dry the knife by hand after each use.
• Store it in a holder or protective case.
• Use proper cutting technique.
• Sharpen with sharpening stones made of natural or synthetic stone.

Do not do the following:

• Do not leave the knife in the sink or in water.
• Do not wash in the dishwasher.
• Do not use on glass, ceramic, bamboo, marble, or steel surfaces.
• Do not scrape food off with the edge of the blade—use the back of the knife instead.
• Do not use the knife for any purpose other than cutting food.

Kouhei-Shinmatsu knives are handcrafted from natural materials. There may be slight variations in color, texture, and weight—this is characteristic of handcrafted products.

Frequently Asked Questions